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Peace. Love. Ranch.

Crunchy Veggie Ranch Egg Salad

  • Prep Time 10 min
  • Cook Time 0 min
  • Servings 5–6
  • Print print Print

Ingredients (10)

For safe meat preparation, reference the USDA website.

Steps (2)

  1. 1
    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!)
  2. 2
    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.

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3 Reviews

4.3

recommend 100% would recommend this recipe

Rated 4 out of 5 by from really good I shredded, then chopped the carrot. Use an egg slicer to crisscross cut the eggs. Sometimes I use the Bacon Ranch dressing and put on toasted sourdough bread with some iceberg lettuce, thin sliced tomato. YUM!
Date published: 2023-01-21
Rated 5 out of 5 by from Great This is the best egg salad ever. The taste is amazing
Date published: 2021-11-27
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