Loaded Egg Salad - cooking recipe

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(R))
    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
Preparation
    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.

Leave a comment