Loaded Egg Salad


bI seem to have hit on a rich vein of fantastic recipes of late. This loaded egg salad is the bomb! It requires a good number of ingredients — luckily I had everything that I needed on hand. Layers and layers of flavor create a really satisfying mouthful. Serve it as a salad on lettuce or in a sandwich. You can’t go wrong with this recipe.



  • 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


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

~ AllRecipes.com ~


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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