Featured Recipe Loaded Egg Salad Sandwiches

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LOADED EGG SALAD



Loaded Egg Salad image

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

Provided by SunnyDaysNora

Categories     Salad     Egg Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.1 g, Cholesterol 208.7 mg, Fat 17.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 474.3 mg, Sugar 1.7 g

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  • Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Once eggs are cool, peel and finely chop them or grate them with a grater.
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