| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 525 |
| Total Fat | 50 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 393 mg |
| Sodium | 567 mg |
Reviews
Changed ratios a bit based on previous comments and stirred in some freeze dried chives, really yummy! I think we’ll add diced pickles next time
(6 eggs, 6 tbsp mayo, 2 1/2 tbsp ranch, 1 tbsp dill pickle brine, 1/2 tsp garlic, dash of both peppers)
So… how about some nutrition stats? Seems like it might be high in Sodium and processed ingredients.
Just use Lemonaise from The Ojai Cook and you are good to go.
Looks runny in the photo. I will definitely try this recipe however, I am going to use the HV dry ranch packet instead of premade salad dressing.
Love to know what pickle brine/juice you used. Dill or sweet?
Helpful basic recipe – I used Molly’s ranch seasoning from her crunchy chickpeas and swapped in a 1/2 cup of Greek yogurt instead of ranch and it turned out great! Also added a squeeze of sriracha for some spice.
I was so excited to try this egg salad, unfortunately I was really disappointed. The minute amount of garlic was overwhelmingly and off putting, will probably throw it away unless it miraculously gets better ivernight.
So simple & delicious! That addition of ranch comes through perfectly with the creaminess of the mayo. I added mustard seed (for a little crunch & zing) with chopped dill and just a teensy bit more pickle brine. WOWW!! And I will never use a masher or fork again with egg salad- that trick of using the cooling rack to “chop” the eggs is exactly what you said…so satisfying & easy! It helps the chopped egg chunks to be more uniform.
I found this to be VERY bland. I ended up adding plain old yellow mustard just to zip it up a bit
Great recipe! I added chopped pickles…just because I like pickles.