| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 6 hard-boiled eggs
- 2 green onions, chopped, greens only
- 1/2 small red pepper, finely chopped
- 1 carrot, peeled and finely chopped
- 1 large celery stalk, finely chopped
- 1/2 cup peas, cooked and cooled
- 2 tablespoons sweet pickle relish
- 1/3 cup Hidden Valley® Original Ranch® Dressing
- Salt and pepper
Instructions
- Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 229 mg |
| Sodium | 357 mg |
Reviews
Tried this for the first time and loved it! I would recommend adding some garlic, onion, and Italian seasoning- but it’s all personal preference!
Made this and thought it was great. The only thing I changed was I added a couple of drops of Frank’s red hot to it. I put it in pita bread with some radishes and some shredded lettuce. A great lunch favorite.