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Servings: 4
Celebrity Chefs: Melissa d'Arabian Recipes
Cuisine: American
Main Ingredient: Egg
Products: The Original Ranch®
Ingredients
- ½ cup peas, cooked and cooled
- ½ small red pepper, finely chopped
- 1 carrot, peeled and finely chopped
- 1 large celery stalk, finely chopped
- 1/3 cup Hidden Valley ® The Original Ranch ®
- 2 green onions, chopped, greens only
- 2 Tablespoons sweet pickle relish
- 6 hard-boiled eggs
- Salt and pepper
Instructions
- 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.
- Created by Melissa d'Arabian
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