Ingredients (10)
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peas, cooked and cooled ½ cup
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red pepper, finely chopped ½
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carrot, peeled and finely chopped 1
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celery stalk, finely chopped 1
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green onions, chopped, greens only 2
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sweet pickle relish 2 tablespoons
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hard-boiled eggs 6
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salt
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pepper
Steps (2)
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1Place 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!)
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2Tips/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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