EGG SALAD WITH RANCH DRESSING RECIPES

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CRUNCHY VEGGIE RANCH EGG SALAD | HIDDEN VALLEY® RANCH



Crunchy Veggie Ranch Egg Salad | Hidden Valley® Ranch image

Crunchy Veggie Ranch Egg Salad

Provided by Hidden Valley

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 5–6

Number Of Ingredients 10

½ cup peas
½ red pepper
1 carrot
1 celery stalk
1/3 cup Hidden Valley® Original Ranch® Dressing
2 green onions
2 tablespoons sweet pickle relish
6 eggs
salt
pepper

Steps:

  • Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley ® The Original Ranch ® and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread. (Note: Be sure to include a small ice pack in lunch whenever sending perishable items to school!)
  • Tips/Notes:
    • This recipe is a crunchy egg salad, brimming with fresh veggies and the Hidden Valley taste kids love.
    • For adult lunches, add some zing with a dash of hot pepper sauce.
    • Send along a 1” square slice of red pepper to make an edible scoop!
    • This recipe works great using leftover chicken cut into cubes, or leftover rotisserie chicken.

Nutrition Facts : Calories 0

RANCH EGG SALAD CROISSANT SANDWICHES RECIPE - PILLSBURY.C…



Ranch Egg Salad Croissant Sandwiches Recipe - Pillsbury.c… image

Ranch dressing perfectly flavors this egg salad that is perfectly suited to croissant rolls.

Provided by Pillsbury Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

9 hard-cooked eggs, peeled
1/4 cup chopped green onions (4 medium)
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup ranch dressing
6 croissants, split
3 cups torn lettuce

Steps:

  • Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.
  • To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.

Nutrition Facts : Calories 470 , CarbohydrateContent 30 g, CholesterolContent 385 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 13 g, ServingSize 1 Sandwich, SodiumContent 430 mg, SugarContent 5 g, TransFatContent 1 g

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