2 teaspoons chile-garlic sauce sriracha® (such as )
1.5 teaspoons dill weed dried
12 hardboiled eggs
1 teaspoon ground pepper black
0.5 cup mayonnaise
0.5 teaspoon paprika
0.3 teaspoon salt
1.5 tablespoons relish sweet
1 teaspoon worcestershire sauce
1.5 tablespoons mustard yellow prepared
0.3 cup onion yellow minced
Equipment
bowl
frying pan
paper towels
plastic wrap
potato masher
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, 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.
