Recipe courtesy of Molly Yeh

Ranch Egg Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL