RANCH EGG SALAD RECIPES

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RANCH EGG SALAD RECIPE | MOLLY YEH | FOOD NETWORK



Ranch Egg Salad Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     main-dish

Total Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1/4 cup Ranch dressing 
2 teaspoons pickle brine, plus more as needed 
1/2 teaspoon garlic powder 
1/8 teaspoon cayenne pepper, more if desired 
Freshly ground black pepper 
8 large eggs or equivalent, hard boiled, peeled 
Matzo crackers, for serving 
Persian cucumbers, quartered lengthwise, for serving 
Radishes, halved, for serving 
Watermelon radish, sliced, for serving 
Snap peas, for serving 
Carrots, trimmed and cut into sticks, for serving  
Celery, trimmed and cut into sticks, for serving 

Steps:

  • In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

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

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