Loaded Egg Salad recipe
All Recipes Best Recipe Salad Egg Salad RecipesIngredients
- 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 caloriescarbohydrate: 3.1 gcholesterol: 208.7 mgfat: 17.2 gfiber: 0.5 gprotein: 9.8 gsaturatedFat: 4 gservingSize: -sodium: 474.3 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Loaded Egg Salad
Directions
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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.