Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::10
Yield::10 servings
Ingredients
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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
Directions
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.
Cook's Notes:
Eggs can be diced prior to adding to bowl rather than mashing, but it saves time to use a potato masher.
Using relish made with Splenda(R) turns this into a great low-carb recipe.