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
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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.
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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.
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Cover bowl with plastic wrap and refrigerate at least 1 hour.
