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Bacon Ranch Egg Salad

A creamy and flavorful egg salad with a zesty ranch twist, perfect for lunch or snacks.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large hard-boiled eggs, peeled and chopped For best results, use older eggs for easier peeling.
  • 1/3 cup mayonnaise Adjust for creaminess preference.
  • 2 tablespoons ranch dressing Use a preferred brand for flavor.
  • 1/2 cup celery, diced Adds crunch.
  • 1/4 cup green onions, sliced For fresh flavor.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Begin by hard-boiling the eggs. In a pot, gently place the eggs, cover them with water, and bring to a boil over medium heat.
  2. Once boiling, cover and remove from heat, letting them sit for 12-14 minutes. Once cooled, peel and chop the eggs.
Mixing Ingredients
  1. In a large mixing bowl, combine the mayonnaise and ranch dressing. Stir until smooth and creamy.
  2. Stir in your diced celery and green onions.
  3. Gently fold in the chopped hard-boiled eggs, ensuring they’re evenly coated without mashing them up too much.
  4. Add salt and pepper to taste, adjusting according to your preference.
Serving
  1. Enjoy immediately, or chill it in the fridge for an hour to let the flavors meld beautifully.

Notes

Customize with extra ingredients like diced bell peppers or pickles for added flavor and crunch. Store leftovers in an airtight container in the fridge for 3-5 days.