Bacon Ranch Egg Salad
Crispy pieces of bacon along with the zesty, bold flavor of ranch is paired with classic egg salad! This Bacon Ranch Egg Salad is a great way to add flavor and texture to creamy egg salad.
My son went a bit crazy with decorating hard boiled eggs for Easter. As much as I love eating them plain with a sprinkle of sea salt or a touch of Boursin cheese on top, I needed to come up with a recipe to use up all the leftovers. I remembered my recipe for bacon ranch chicken salad and decided to use that as inspiration for this egg salad!
You’ll need 6 hard boiled eggs (I make them in my instant pot) along with onion, celery (optional), ranch dressing, mayo, and cooked bacon. It’s great for a sandwich or wrap or can be used as a dip for fresh vegetables and crackers!
🏃🏻♀️Quick Instructions
Once cooled, peel your eggs and place them into a bowl. Mash with a fork until crumbled. Then, add the celery, onion, chopped bacon, mayo, and ranch dressing. Stir together, then add salt, pepper, and garlic powder to taste. You can even add shredded cheddar for a bacon cheddar egg salad!
The flavor is best once the egg salad has had time to chill in the fridge for at least 2 hours if you have the time. Store in an airtight container in the fridge for 3-4 days. If serving at a party, put it on ice or don’t leave it out for more than two hours.
Bacon Ranch Egg Salad
Equipment
- mixing bowl
- Spoon
- Fork
Ingredients
- 6 Eggs hard boiled, cooled and peeled
- 4 slices Bacon cooked and chopped
- ¼ cup Ranch Dressing
- ½ cup Mayonnaise
- ¼ cup Red Onion diced
- ¼ cup Celery diced (OPTIONAL)
- ½ cup Shredded Cheddar OPTIONAL
Instructions
- Prepare the eggs: Use your favorite method to hard boil eggs. Once cooled, peel off the shell and add them to a medium sized mixing bowl. Use a fork to mash up the eggs until they resemble medium sized crumbles.
- Mix the salad: To the bowl with the eggs, add the chopped bacon, ranch dressing, mayonnaise, red onion, celery, and shredded cheddar if using. Mix until fully combined.
- Add seasonings: Taste the egg salad and add salt, pepper, and garlic powder to taste. Mix again. For best results, chill in the fridge for at least 2 hours before serving. Enjoy!
