Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Loaded Egg Salad

4

0 min

Loaded Egg Salad

Loaded Egg Salad Photo 1

Time

0 min

Serving

10 persons

Calories

205

Rating

4.00★ (40)

Cuisine

Author: Victoria Buriak
I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!

Ingredients

  • ounces bacon: 8 piece
  • stalks celery: 4 piece (minced)
  • mayonnaise: 0.5 cup
  • yellow onion: 0.25 cup (minced)
  • ½ tablespoons sweet pickle relish: 1 piece
  • ½ tablespoons prepared yellow mustard: 1 piece
  • Chili-garlic sauce (such as Sriracha®): 2 tsp
  • ½ teaspoons dried dill weed: 1 piece
  • Worcestershire sauce: 1 tsp
  • ground black pepper: 1 tsp
  • paprika: 0.5 tsp
  • salt: 0.25 tsp
  • hard boiled eggs, shells removed: 12 piece

Metric Conversion

Stages of cooking

Loaded Egg Salad Photo 21
Loaded Egg Salad Photo 32
Loaded Egg Salad Photo 43
  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.
    Loaded Egg Salad Photo 2
  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.
    Loaded Egg Salad Photo 3
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour.
    Loaded Egg Salad Photo 4

How did you like this article?

You may also like