CRUNCHY VEGGIE RANCH EGG SALAD

Crunchy Veggie Ranch Egg Salad image

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup peas, cooked and cooled
1/2 red pepper, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1/3 cup Hidden Valley® Original Ranch® Dressing
2 green onions, chopped, greens only
2 tablespoons sweet pickle relish
6 hard-boiled eggs
salt
pepper

Steps:

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 ® The Original Ranch ® 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. (Note: Be sure to include a small ice pack in lunch whenever sending perishable items to school!)
Tips/Notes: • This recipe is a crunchy egg salad, brimming with fresh veggies and the Hidden Valley taste kids love. • For adult lunches, add some zing with a dash of hot pepper sauce. • Send along a 1" square slice of red pepper to make an edible scoop! • This recipe works great using leftover chicken cut into cubes, or leftover rotisserie chicken.