Beauty shot of Molly Yeh's Ranch Egg Salad
Recipe courtesy of Molly Yeh

Ranch Egg Salad

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 4 servings



  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.