Egg salad with ranch dressing
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 525, total fat 50 G., saturated fats 9 G., proteins 13 G., carbohydrates 6 G., fiber 1 G., cholesterol 393 mg, sodium 567 mg, sugar 3 G.
Calories 525, total fat 50 G., saturated fats 9 G., proteins 13 G., carbohydrates 6 G., fiber 1 G., cholesterol 393 mg, sodium 567 mg, sugar 3 G.
To make this salad, hard-boiled eggs are mashed directly into the dressing. This allows you to adjust the consistency, making it smoother or chunkier. The salad is tender and creamy, with the characteristic herbal and tart notes of ranch dressing. Serve with crackers and sliced vegetables for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup mayonnaise
- 1/4 cup ranch dressing
- 2 tsp pickle brine + more as needed
- 0.5 tsp garlic powder
- 1/8 tsp cayenne pepper, more if desired
- 8 large hard-boiled eggs, peeled
- Matzoh crackers for serving
- Cucumbers, cut lengthwise into quarters, for serving
- Radishes, cut in half, for serving
- Sliced radish, for serving
- Green peas for serving
- Carrots, peeled and cut into strips, for serving
- Celery, peeled and cut into strips, for serving
We recommend
Recipes with similar ingredients: eggs, ranch sauce, ground cayenne pepper, garlic powder, daikon radish, cucumbers, mayonnaise
Cooking the dish according to the recipe:
- In a large bowl, combine mayonnaise, ranch dressing, brine, garlic powder, cayenne and black pepper.
- Mix the eggs with the dressing, mashing them until they reach the desired consistency. Taste and add more brine if desired. Enjoy! Store leftover salad in the refrigerator for up to 3 days..
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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