This Ranch Egg Salad brings a zesty twist to the classic egg salad by blending creamy mayonnaise with ranch dressing and fresh herbs. It’s tangy, rich, and full of flavor — perfect for sandwiches, wraps, or as a dip for crackers and veggies. This simple recipe turns humble boiled eggs into a satisfying, protein-packed meal you can whip up in minutes.
Cooking Time: 20 minutes
Servings: 4
Ingredients:
8 large eggs
¼ cup mayonnaise
3 tablespoons ranch dressing
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper to taste
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill or parsley
Optional: ½ cup diced celery or chopped pickles for crunch
Instructions:
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Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
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Cool and peel: Drain the hot water and run cold water over the eggs until cool. Peel the eggs and chop them into small pieces.
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Prepare the dressing: In a large bowl, whisk together mayonnaise, ranch dressing, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and black pepper.
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Mix it up: Add the chopped eggs, green onions, and dill. Stir gently until well combined. If using celery or pickles, fold them in now for added crunch.
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Chill and serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.
Nutrition (per serving):
Calories: 240
Protein: 12g
Carbohydrates: 2g
Fat: 21g
Fiber: 0g
Sugar: 1g
Sodium: 310mg
Tips:
Use freshly made or leftover hard-boiled eggs for convenience.
For a lighter version, swap mayonnaise with Greek yogurt.
Add crumbled bacon or shredded cheddar for a heartier flavor.
Serve the salad in lettuce cups, on toasted bread, or inside croissants for an easy lunch.
Store in the refrigerator for up to 3 days — it tastes even better the next day.
