All Recipes Best Recipe Salad Egg Salad Recipes

Ingredients

8 ounces bacon 4 stalks celery, minced ½ cup mayonnaise ¼ cup minced yellow onion 1 ½ tablespoons sweet pickle relish 1 ½ tablespoons prepared yellow mustard 2 teaspoons chile-garlic sauce (such as Sriracha®) 1 ½ teaspoons dried dill weed 1 teaspoon Worcestershire sauce 1 teaspoon ground black pepper ½ teaspoon paprika ¼ teaspoon salt 12 hard boiled eggs, shells removed

Nutrition Info

205.4 calories carbohydrate: 3.1 g cholesterol: 208.7 mg fat: 17.2 g fiber: 0.5 g protein: 9.8 g saturatedFat: 4 g servingSize: - sodium: 474.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

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.

10 servings

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