Loaded Egg Salad

Name: Loaded Egg Salad
Cook time: 10 min
Yield: 10 servings
Cuisine: United Kingdom
Ingredients: 8 ounces bacon; 4 stalks celery, minced; ½ cup mayonnaise; ¼ cup minced yellow onion; 1\u2009½ tablespoons sweet pickle relish; 1\u2009½ tablespoons prepared yellow mustard; 2 teaspoons chile-garlic sauce (such as Sriracha®); 1\u2009½ 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

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

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

NUTRITION FACT

Per Serving: 205 calories; protein 9.8g; carbohydrates 3.1g; fat 17.2g; cholesterol 208.7mg; sodium 474.3mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb