Loaded Egg Salad recipe

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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: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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

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