Ingredients (10)
-
peas, cooked and cooled ½ cup
-
red pepper, finely chopped ½
-
carrot, peeled and finely chopped 1
-
celery stalk, finely chopped 1
-
green onions, chopped, greens only 2
-
sweet pickle relish 2 tablespoons
-
hard-boiled eggs 6
-
salt
-
pepper
Steps (2)
-
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!)
-
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.
Did you make this recipe?
I made it
(2 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!