Ranch Bacon & Egg Salad Sandwich

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  • Prep 25 m
  • Cook 0 m
  • Total 25 m
Servings: 4


  • ¼ cup diced celery
  • 1 tablespoon diced green onion
  • ¼ cup Hidden Valley® Original Ranch® Dressing
  • 3 tablespoons crisp-cooked, crumbled bacon (or bacon pieces)
  • 6 eggs hard-cooked
  • 8 slices sandwich bread
  • lettuce and tomato , (optional)


  1. 1. Coarsely chop eggs and combine with celery, bacon, green onion and dressing in a mixing bowl. Stir well. Chill until just before serving.
  2. 2. Spread egg salad evenly on 4 pieces of bread; if desired, arrange lettuce and tomato on egg salad. Top with remaining slices of bread.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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