Loaded Egg Salad

Ingredients

• ounce sbacon strips
• stalk scelery, minced
• 1/2 cup mayonnaise
• 1/4 cup minced yellow onion
• 1/2 tablespoon ssweet pickle relish
• 1/2 tablespoon sprepared yellow mustard
• teaspoon schili garlic sauce (such as Sriracha)
• 1/2 teaspoon sdried dill weed
• teaspoon Worcestershire sauce
• teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• hard-boiled eggs, shells removed

Instructions

1. Cook bacon in a large skillet over medium high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; crumble once cooled.
2. Combine bacon, celery, mayonnaise, onion, relish, mustard, chili garlic sauce, dill, Worcestershire sauce, black pepper, paprika, and salt in a large bowl; add eggs. Break up eggs with a potato masher; stir salad until combined.
3. Cover bowl with plastic wrap; refrigerate at least 1 hour.

Tips

Eggs can be diced prior to adding to the bowl rather than mashing, but using a potato masher saves time. Using relish made with Splenda turns this into a low-carb recipe.