Túóng Ót Sriracha Loaded Egg Salad

August 5, 2014
Túóng Ót Sriracha Hot Chili Sauce


  • 8 ounces bacon

  • 4 stalks celery, minced

  • 1/2 cup mayonnaise

  • 1/4 cup minced yellow onion

  • 1 1/2 tablespoons sweet pickle relish

  • 1 1/2 tablespoons prepared yellow mustard

  • 2 teaspoons Túóng Ót Sriracha Hot Chili Sauce (Click To BUY)

  • 1 1/2 teaspoons dried dill weed

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon ground black pepper

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • 12 hard boiled eggs, shells removed


  1. 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.
  2. Mix bacon, celery, mayonnaise, onion, relish, mustard, Túóng Ót Sriracha Hot Chili Sauce (Click To BUY), 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.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour.