Crunchy Veggie Ranch Egg Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
Save Recipe


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


  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® 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.

Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Garden Egg Salad

Egg Salad Sandwich with Avocado and Watercress