Loaded Egg Salad Recipe

Loaded Egg Salad Recipe

  • 8 ounces bacon
  • 4 stalks celery, minced
  • 1/2 cup mayonnaise
  • 1/4 cup minced yellow onion
  • 1 1/2 tablespoons sweet pickle relish
  • 1 1/2 tablespoons prepared yellow mustard
  • 2 teaspoons chile-garlic sauce (such as Sriracha®)
  • 1 1/2 teaspoons dried dill weed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 12 hard boiled eggs, shells removed
  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
  2. Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour.
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