Ranch Egg Salad

Name: Ranch Egg Salad
Cook time: 5 min
Total time: 5 min
Ingredients: 3/4 cup mayonnaise; 1/4 cup Ranch dressing; 2 teaspoons pickle brine, plus more as needed; 1/2 teaspoon garlic powder; 1/8 teaspoon cayenne pepper, more if desired; Freshly ground black pepper; 8 large eggs or equivalent, hard boiled, peeled; Matzo crackers, for serving; Persian cucumbers, quartered lengthwise, for serving; Radishes, halved, for serving; Watermelon radish, sliced, for serving; Snap peas, for serving; Carrots, trimmed and cut into sticks, for serving; Celery, trimmed and cut into sticks, for serving

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Cook Time: 5 minutes

Total: 5 minutes

Servings: 4

Cost: $9.86 /serving

Author : Molly Yeh

main dish vegetarian

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.

Ranch Egg Salad

Cook Time: 5 minutes

Total: 5 minutes

Servings: 4

Cost: $9.86 /serving

Author : Molly Yeh

Ingredients

Instructions

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