Are you ready to elevate your lunch game with a dish that's bursting with flavor and comfort? Look no further than this Bacon Ranch Egg Salad! Imagine creamy, rich egg salad combined with crispy bacon and zesty ranch dressing, all coming together in a delightful medley that will make your taste buds sing. Perfect for sandwiches, salads, or simply enjoyed on its own, this recipe is not only quick to prepare but also incredibly satisfying. In just 15 minutes, you can whip up a dish that serves four and is sure to impress your family and friends. Dive into this irresistible recipe and discover why Bacon Ranch Egg Salad is destined to become a staple in your kitchen!
Ingredients
- 6 hard-boiled eggs, chopped
- 4 strips of bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Begin by hard-boiling the eggs. Place eggs in a pot and cover with cold water about an inch above the eggs. Bring water to a rolling boil over high heat.
- Once boiling, remove the pot from heat, cover, and let sit for 12 minutes to ensure perfectly cooked eggs.
- Immediately transfer eggs to an ice water bath to stop the cooking process and make peeling easier. Let cool for 5 minutes.
- While eggs are cooling, cook bacon in a skillet over medium heat until crisp and golden brown. Drain on paper towels and let cool, then crumble into small pieces.
- Peel the cooled eggs and chop them into small, uniform pieces using a sharp knife.
- In a medium mixing bowl, combine chopped eggs, crumbled bacon, mayonnaise, ranch dressing, and Dijon mustard.
- Gently fold the ingredients together until well combined, being careful not to mash the eggs too much.
- Season with salt and pepper to taste, mixing thoroughly.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld together.
- Before serving, garnish with freshly chopped chives for added flavor and visual appeal.
- Serve chilled as a sandwich filling, on top of mixed greens, or with crackers.
Tips
- Perfectly Hard-Boiled Eggs: To achieve the best hard-boiled eggs, remember to place them in cold water before heating. This helps prevent cracking and ensures even cooking.
- Cooling Method: Don’t skip the ice bath! Transferring your eggs to an ice water bath immediately after boiling not only stops the cooking process but also makes peeling them a breeze.
- Bacon Crispiness: For the best flavor, cook your bacon until it’s crispy and golden brown. This adds a delicious crunch to your egg salad.
- Mixing Ingredients: When combining the ingredients, fold gently to maintain the integrity of the eggs. You want a creamy texture without mashing everything into a paste.
- Flavor Development: Allow the salad to chill in the refrigerator for at least 15 minutes before serving. This resting period lets the flavors meld together beautifully.
- Garnish for Appeal: Fresh chives not only enhance the flavor but also add a pop of color. Don’t skip this step for a restaurant-quality presentation!
- Serving Suggestions: Get creative with how you serve your egg salad! It’s delicious as a sandwich filling, atop mixed greens, or even as a dip with your favorite crackers.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 16g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 380mg
