Crunchy Veggie Ranch Egg Salad

March 5, 2012 in Salad, Vegetables


Life has been a bit hectic recently and now that things are starting to normalize it time to blog again. I have a lot of catching up to do – have missed keeping up to date with
fellow bloggers posts. With needing to focus on a healthier eating lifestyle I
have been doing some research and have come across some very interesting ideas
which I would like to share with you.

This recipe for the crunchy veggie ranch egg salad from the food network appealed to me because of its interesting flavours and textures – it’s easy to make and is healthy.

It’s the first time that I have heard of Ranch dressing – it is made using mayonnaise, yoghurt and buttermilk – I have included Ina Garten’s recipe for the Ranch dressing

Ranch dressing has been the best-selling  salad dressing in the United States United since 1992, when it overtook Italian dressing. It is also popular as a dipping sauce.




  • 6 hard-boiled eggs
  • 2 spring 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 Ranch Dressing
  • Salt and pepper


Place spring onions,carrot, celery and peas in a bowl and gently mix with a fork

Add chopped eggs and relish and toss with a spoon.

Top with Ranch Dressing and stir.

Season with salt and pepper to taste.

For 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.




  • 3 spring onions, white and green parts, chopped
  • 1/2 cup chopped fresh basil leaves, lightly packed
  • 2 tablespoons freshly squeezed lemon juice
  • 11/2 tablespoons Dijon mustard
  • 1 tablespoon good olive oil
  • 2 garlic cloves, chopped
  • 2 1/2 teaspoons  salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup good mayonnaise
  • 1/2 cup Greek-style yogurt
  • 1/2 cup buttermilk, shaken


Place the spring
onions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the
bowl of a food processor fitted with the steel blade.

Puree for 15 to 20 seconds to make a smooth

Add the mayonnaise, yogurt, and buttermilk and
blend until smooth.

Transfer the dressing
to a container, cover, and refrigerate for 1 hour for the flavors to develop.


7 responses to Crunchy Veggie Ranch Egg Salad

  1. Lovely to see you blogging again! This salad looks very good, nice mix of textures.

    • Thanks, Sue – you are always so encouraging – our internet has been offline the same day after I had posted that blog. We are only back online today – after many irate calls and threats to Telkom. I made your saucy meatloaf yesterday and it is currently in the fridge for this evening’s sarmie – was very easy to make and delicious – I trust all your recipes, Sue.

  2. It sounds delish!! I hope you are well?

    • Hi Pink
      Have missed you – how are u keeping. I have not been blogging as often I would like – had a bit of a health setback – back on track now. Also had the misfortune of having the internet offline Telkom virus – which only got sorted out today nearly 3 weeks later. Am missing your blogs and your pretty pics and awesome recipes.
      Very glad to hear from you.

  3. wow mom that looks fab – love the pictures!! looks gorgeous – makes me want to eat for dinner right now as the weather here is starting to pick up:) very nice! Love you xxx

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