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

Loaded Egg Salad

bacon

celery,

mayonnaise

onion

sweet pickle relish

mustard

chile-garlic sauce (such as Sriracha®)

dill weed

Worcestershire sauce

black pepper

paprika

salt

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.


Not a big hit with Hubs who thought there was too much going on, especially too much bacon.    I, however,  enjoyed this, tho' I omitted the salt and the paprika (didn't want to turn the egg salad a funky color) and I would agree that were I to make this again I'd cut back some on the bacon.

Awesome recipe, great bold flavors. Be careful of watering down those flavors with the celery though.  When making the recipe, I found we we had no celery. I loved that bold flavor (without the celery), however the wife wanted to try the original recipe.  After running to the grocery store and adding the celery, we both agreed the crunch was nice, but the celery muted/watered down the flavor of the egg salad.  Next time I will eliminate the celery or cut the celery amount in half.  Will definately use recipe now as my prefered egg salad recipe.

Really good! Husband wanted egg salad for dinner but I was wanting something a bit more filling and this really hit the spot. I used turkey bacon because thats what I had.

Made this for lunches this week. I did leave out the pickle relish as we are not fans but kept everything else the same. I liked that it doesn't get watery after a couple of days but it does have a odd orange hue due to the paprika. We enjoyed it over lettuce on two-tone rye toast and stuffed in a tomato. This worked well for our lunches and I will make it again even adding the paprika. Thanks SunnyDaysNora for sharing your recipe.

Delicious! Did not add in the extra Salt as I used minced salami instead of bacon and it was salty enough. I also did not add in the Worcestershire sauce or the dill as I thought it would be too spicy. Just a bit too spicy for me but delicious.

made it and was great. added a jal pepper.

Great recipe for Egg Salad! It is simple to make and I substituted Hormel Bacon Bits for the bacon. I will definitely have this as my Go To recipe moving forward.

I love this recipe. We have backyard chickens that lay more eggs than we can eat. I found this recipe when looking for other ways to use them. I use bacon bits because it's easier and sometimes chopped pickles. There are differing opinions in our house on how much Sriracha to use.

I made it without the bacon and creamed the warm egg yolks with the mayonnaise first.  I also removed some of the excess liquid from the celery and onions by wrapping and squeezing them in a paper towel.  It turned out very creamy not watery with a perfect amount of crunch.  It was excellent and without the bacon, I didn't feel like "too much stuff was going on" as other reviewers said.

loaded egg salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 1 hours, 30 minutes

Servings: 10

Cost: $3.18 /serving

Author : SunnyDaysNora

Ingredients

Instructions

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