Loaded Egg Salad

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

Directions

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.