Crunchy Veggie Ranch Egg Salad

Name: Crunchy Veggie Ranch Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 5–6 people
Cuisine: American
Ingredients: ½ cup peas; ½ red pepper; 1 carrot; 1 celery stalk; 1/3 cup Hidden Valley® Original Ranch® Dressing; 2 green onions; 2 tablespoons sweet pickle relish; 6 eggs; salt; pepper

Prep Time 10 min
Cook Time 0 min
Servings 5–6

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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
Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley^® Original Ranch^® Dressing 1/3 cup

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.