Loaded Egg Salad

Loaded Egg Salad


"I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 205 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

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


  • Cook's Notes:
  • Eggs can be diced prior to adding to bowl rather than mashing, but it saves time to use a potato masher.
  • Using relish made with Splenda(R) turns this into a great low-carb recipe.


Read all reviews 15
Most helpful
Most positive
Least positive

Not a big hit with Hubs who thought there was too much going on, especially too much bacon. I, however, enjoyed this, tho' I omitted the salt and the paprika (didn't want to turn the egg sal...

Really good! Husband wanted egg salad for dinner but I was wanting something a bit more filling and this really hit the spot. I used turkey bacon because thats what I had.

Awesome recipe, great bold flavors. Be careful of watering down those flavors with the celery though. When making the recipe, I found we we had no celery. I loved that bold flavor (without the ...

Delicious! Did not add in the extra Salt as I used minced salami instead of bacon and it was salty enough. I also did not add in the Worcestershire sauce or the dill as I thought it would be too...

made it and was great. added a jal pepper.

Made this for lunches this week. I did leave out the pickle relish as we are not fans, but kept everything else the same. I liked that it doesn't get watery after a couple of days, but it does...

Great recipe for Egg Salad! It is simple to make and I substituted Hormel Bacon Bits for the bacon. I will definitely have this as my Go To recipe moving forward.


This recipe was fantastic and a hit. I made it for our 4th of July picnic. My son was at first, a bit upset that I didn't make "classic" egg salad because his girlfriend had never had egg salad ...

Other stories that may interest you