Ranch Egg Salad Dip

Write a review
  • Prep 10 m
  • Cook 0 m
  • Total 10 m
Servings: 8


  • 1 packet Hidden Valley® Original Ranch® Dips Mix
  • 16 ounces sour cream
  • 1 cup crumbled hard-boiled egg
  • ¾ cup diced red onion
  • ¼ cup chopped pickle
  • 1 teaspoon paprika
  • 2 tablespoons minced chives
  • ¼ cup minced basil
  • kosher salt and ground black pepper, to taste


  1. 1. Mix contents of dips packet with sour cream. Add egg, onion, pickles, paprika, chives, and basil. Stir well to combine and season to taste with salt and pepper. Refrigerate 1 hour before serving.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Add a note

Be the first to review this recipe

Write a review