Cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; crumble once cooled.
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.
Cover bowl with plastic wrap; refrigerate at least 1 hour.
