Ranch Egg Salad

This Ranch Egg Salad is a creamy, flavorful twist on the classic egg salad. The combination of Greek yogurt and ranch dressing gives it a rich and tangy taste, while the crunch from celery and dill pickles adds texture. This salad is perfect as a filling meal on its own or as a delightful sandwich filling. Its simplicity and delicious flavor make it a go-to option for lunch or a picnic.

For a Serving Size of Two:

Ingredients:

• 4 large eggs
• 2 tablespoons plain Greek yogurt
• 1 tablespoon ranch dressing
• 1 tablespoon mustard
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onions
• 1 tablespoon finely chopped dill pickles
• Salt, to taste
• Black pepper, to taste
• Lettuce leaves or whole grain bread for serving

Procedure:

• Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat to a simmer. Cook for 9-12 minutes. Remove the eggs and place them in cold water to cool. Once cooled, peel the eggs and chop them into small pieces.
• In a bowl, combine the chopped eggs, Greek yogurt, ranch dressing, mustard, celery, green onions, and dill pickles. Mix well to combine.
• Add salt and black pepper to taste, adjusting the flavors as desired.
• Serve the egg salad on lettuce leaves for a low-carb option or spread it on whole grain bread for a satisfying sandwich.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g