Ranch Egg Salad Recipe (No Mayo)
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Jump to RecipeThis ranch egg salad sandwich recipe is a high protein lunch recipe with a herby twist on classic egg salad, with no mayo! A meatless high protein sandwich that is creamy, delicious, and perfect anytime.
A fun and flavorful update to a classic! This ranch egg salad is easy to make, perfect for meal prep lunches, and great on sandwiches, wraps, or salads.
Want more great egg recipes? Try our tasty vegetarian egg drop soup, our high protein deviled eggs with Greek yogurt, and our favorite brunch: eggs baked in hashbrowns!
This egg salad with ranch dressing is a fun twist on classic egg salad! This sweet egg salad has loads of flavor, creaminess, and is perfect for a light dinner or lunch, without the mayonnaise. This sandwich makes an easy lunch recipe, ready in just about 5 minutes if you already have hardboiled eggs.
It’s a great vegetarian lunch recipe great for anytime of year. And the ranch egg salad can be made ahead of time, so you can meal prep the salad on a Sunday and enjoy a few days of lunches ready-made. Just add your favorite bread and toppings (if any!) and a quick and tasty meal is ready in no time.
Why This Recipe Works
- It’s bright, creamy, and zesty!
- A great mayo-free way to enjoy egg salad.
- This quick recipe is ready in under 30 minutes, and even faster if you already have hard-boiled eggs.
- Follow our easy step-by-step instructions below, and cooks of any skill level can make this dish.
- A great meatless and vegetarian lunch idea.
Ingredients You’ll Need
- Hard boiled eggs – I use my easy peel hard boiled egg recipe… works like a charm every time – no chipped shells or hard-to-peel eggs.
- Ranch Dressing
- Sweet Relish – to give this dish a little extra sweetness. I love this classic sweet relish which has a nice crunch and a sweet and tangy flavor.
- Yellow mustard
- Sea salt and black pepper
- Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder is great to add a little onion flavor to this dish… without actual onion.
- White vinegar – for a delicious extra tang.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
An Easy Egg Salad without Mayonnaise in 15 Minutes
This egg salad without mayo recipe is ready from start to finish in just about 15 minutes… a great quick weekday lunch, or a simple dinner to make on the go for busy weekends. The ranch dressing makes a great mayo substitute – it’s creamy, tangy, flavorful, and deliciously herby.
Like our ranch egg salad, browse more Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering from a deli!
How To Make This Recipe
Step 1: If you are making the hardboiled eggs – bring a pot of water to a boil and add the eggs in. Cook for 11 minutes, and run the eggs under cook water. When cool enough to handle, peel eggs and mash with with a fork.
Step 2: To the eggs, add the vinegar, sweet relish, ranch dressing, onion powder, mustard, salt, and pepper. Mix well to combine.
Step 3: Add the chopped salary, and fold it into the egg salad. Taste, and adjust seasoning as needed – adding more salt or pepper if desired.
Step 4: Enjoy egg salad on a sandwich, as a wrap, or on a bed of fresh greens. Enjoy!
Recipe FAQs
Ranch dressing is a great substitute for mayo in egg salad – it’s creamy, delicious, flavorful, and adds a wonderful tang.
If you have leftover egg salad, store it in an airtight container, and refrigerate for up to 3 days. Egg salad does not freeze well.
You can enjoy egg salad on bread to toast as a sandwich, serve with crackers as a snack, or wrap it up in a whole grain wrap, pita picket, or lettuce wrap.
Meal Prep Ranch Egg Salad
This vegetarian ranch egg salad is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy simple homemade lunches (like this tasty egg salad) during the week when I don’t have time.
We have tons of great vegetarian meal prep recipes you can browse for inspiration. Try our favorite Mediterranean red quinoa salad bowls, vegetarian pot pie with biscuits, or our hearty lentil barley soup. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
More Vegetarian Salad Recipes You’ll Love!
- Cranberry Orzo Salad with Spinach and Feta Cheese
- Cucumber Macaroni Salad with Dill
- Bean Salad with Quinoa
- Thai Mango Salad With Cashews
- Old Fashioned 4 Bean Salad
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Ranch Egg Salad (No Mayo)
Ingredients
- 6 hardboiled eggs shells removed and rinsed
- 2 tablespoons ranch dressing use gluten free/dairy free if needed
- 1 tablespoon yellow mustard
- 2 tablespoon white vinegar
- 1/2 cup celery chopped
- 1/2 teaspoon onion powder
- 2 tablespoon sweet relish
- Sea Salt and Black Pepper to taste
Instructions
- If you are making the hardboiled eggs – bring a pot of water to a boil and add the eggs in. Cook for 11 minutes, and run the eggs under cook water. When cool enough to handle, peel eggs and mash with with a fork.
- To the eggs, add the vinegar, sweet relish, ranch dressing, onion powder, mustard, salt, and pepper. Mix well to combine.
- Add the chopped salary, and fold it into the egg salad. Taste, and adjust seasoning as needed – adding more salt or pepper if desired.
- Enjoy egg salad on a sandwich, as a wrap, or on a bed of fresh greens. Enjoy!
Notes
Nutrition
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