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.