Crunchy Veggie Ranch Egg Salad

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  • Prep 10 m
  • Cook 0 m
  • Total 10 m
Servings: 5–6


  • ½ cup peas, cooked and cooled
  • ½ red pepper, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1/3 cup Hidden Valley® Original Ranch® Dressing
  • 2 green onions, chopped, greens only
  • 2 tablespoons sweet pickle relish
  • 6 hard-boiled eggs
  • salt
  • pepper


  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.
• For safe meat preparation, reference the USDA website.

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