I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!
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.
Per Serving: 205 calories; protein 9.8g; carbohydrates 3.1g; fat 17.2g; cholesterol 208.7mg; sodium 474.3mg.