Loaded Egg Salad

Loaded Egg Salad

Loaded Egg Salad
There is a ton of bacon, celery, onion, and relish in this egg salad. A splash of chile-garlic sauce adds some heat.

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.