Recipe courtesy of Melissa d'Arabian

Crunchy Veggie Ranch Egg Salad

Name: Crunchy Veggie Ranch Egg Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 6 hard-boiled eggs; 2 green onions, chopped, greens only; 1/2 small red pepper, finely chopped; 1 carrot, peeled and finely chopped; 1 large celery stalk, finely chopped; 1/2 cup peas, cooked and cooled; 2 tablespoons sweet pickle relish; 1/3 cup Hidden Valley® Original Ranch® Dressing; Salt and pepper

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

6 hard-boiled eggs

2 green onions, chopped, greens only

1/2 small red pepper, finely chopped

1 carrot, peeled and finely chopped

1 large celery stalk, finely chopped

1/2 cup peas, cooked and cooled

2 tablespoons sweet pickle relish

1/3 cup Hidden Valley® Original Ranch® Dressing

Salt and pepper

Directions

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® Original Ranch® Dressing 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.

Cook’s Note

Note: Be sure to include a small ice pack in lunch whenever sending perishable items to school! This recipes is a crunch 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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