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| Loaded Egg Salad |
"I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!"
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®)
- 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
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 1H30M |
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- 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.
Notes :
- Eggs can be diced prior to adding to bowl rather than mashing, but it saves time to use a potato masher.
- Using relish made with Splenda® turns this into a great low-carb recipe.
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