Loaded Egg Salad The Best Recipes

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Loaded Egg Salad

"I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H30M

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.
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.
Cover bowl with plastic wrap and refrigerate at least 1 hour.

Notes :

Eggs can be diced prior to adding to bowl rather than mashing, but it saves time to use a potato masher.
Using relish made with Splenda® turns this into a great low-carb recipe.

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