Crunchy Veggie RanchEgg Salad


Ingredients(10)
- 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
- 2
green onions, chopped, greens only
- 2 tablespoons
sweet pickle relish
- 6
hard-boiled eggs
salt
pepper
For safe meat preparation, reference the USDA website.
Steps(2)
- 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
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.
Did you make this recipe?
Notes
Keeping Notes? Save 'em here.
Categories(4)
Have You Tried These Yet?

- Save
- Buy
- Share
- Text