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Túóng Ót Sriracha Loaded Egg Salad
- Private group -
August 5, 2014
Ingredients
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8 ounces bacon
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4 stalks celery, minced
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1/2 cup mayonnaise
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1/4 cup minced yellow onion
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1 1/2 tablespoons sweet pickle relish
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1 1/2 tablespoons prepared yellow mustard
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2 teaspoons Túóng Ót Sriracha Hot Chili Sauce (Click To BUY)
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1 1/2 teaspoons dried dill weed
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1 teaspoon Worcestershire sauce
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1 teaspoon ground black pepper
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1/2 teaspoon paprika
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1/4 teaspoon salt
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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, 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.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.