Boring lunches begone with this kickin’ Buffalo Ranch Egg Salad. Made simply with 7 ingredients, it’s a perfect prep-ahead recipe and a tasty way to use up leftover hard-boiled eggs.
This recipe is sponsored by our friends at Tessemae’s!
Egg salad made with a fan-favorite, full-of-flavor twist.
With Easter just around the corner, there’s a good chance you’ll have a few hard-boiled eggs leftover that will need a little extra love. And that’s exactly why I’m sharing this delicious recipe with you today, so you can tuck it away in your back pocket for when that time comes. And while a classic egg salad is quite delicious, this Buffalo Ranch Egg Salad is truly a must try! You buffalo chicken fans will definitely dig this recipe. I mean, you really can’t go wrong with a buffalo-flavored, creamy egg salad, right? PLUS, history on our blog shows that many of you LOVE anything buffalo flavored.
Boring lunches begone with this kickin’ Buffalo Ranch Egg Salad. Made simply with 7 ingredients, it’s a perfect prep-ahead recipe and a tasty way to use up hard-boiled eggs. Made with @tessemaes Click To Tweet
A meal prep-friendly recipe.
No need to wait around for leftover hard-boiled eggs to make this recipe. It also makes for a great addition to a weekend or mid-week meal prep any time of the year. After you boil up the eggs (or buy them already hard-boiled #convenience), this Buffalo Ranch Egg Salad will come together in no time at all and will stay good in the fridge for a solid 3-4 days. Just like that, you’ll have a tasty lunch ready to enjoy in the days to come.
Do you struggle with making the perfect hard-boiled eggs? No worries! I share how to make the perfect hard-boiled eggs in the recipe notes below.
Serve it in a lettuce leaf, over a bed of greens, in a tortilla or whatever your tastebuds desire.
How you serve the Buffalo Ranch Egg Salad is completely up to you. If you want to keep it light (or Whole30-compliant), I suggest serving it in a lettuce leaf (butter lettuce works great) or over a bed of greens (how I prefer it). Now if serving it in a gluten-free tortilla wrap or between two slices of a whole-grain bread is more your thing, of course, that’s an option as well. There are no rules here, just delicious recipes waiting to be enjoyed by you!
Made with Tessemae’s NEW Pantry Buffalo Ranch Dressing.
We have some exciting news to share with you! Our friends at Tessemae’s recently came out with a line of shelf-stable dressings & marinades, known as their Organic Pantry line! This makes for storing (and shipping, if ordering online) much easier and they won’t take up valuable refrigerator space or require all.the.packaging for shipping – double win!
As you may know, Tessemae’s has been one of our go-to condiment brands for quite some time now. We love that they’re organic, made with real food ingredients and many of them have no added sugar unlike most condiments you’ll find at grocery stores.
Jess and I had the chance to try the dressings and marinades prior to the release of them AND let me tell you, they did not disappoint! They’re just as tasty as the refrigerated line, PLUS Tessemae’s came out with two brand new, delicious flavors including Cilantro Lime Ranch and the Buffalo Ranch featured in this recipe. Which by the way, is totally genius in my opinion because the combination of buffalo and ranch is truly one of kind and so darn good.
Tessemae’s Organic Pantry line includes: Classic Ranch, Buffalo Ranch, Cilantro Lime Ranch, Ranch Vinaigrette, Classic Italian, Classic Balsamic and Lemon Pepper. You can get the entire collection of dressings, marinades and mayo here. #PantryGoals
If you can’t get your hands on Buffalo Ranch right away, but want to make this recipe, no worries! I provided an alternative ingredient option in the recipe below. In the meantime, you can order Tessemae’s products through their online store if you’d like or find a store near you that carries Tessemae’s using their online store locator.
Introducing: Tessemae’s Pantry Line!
Keep it simple or jazz it up with some toppings.
While toppings are totally optional, it’s always fun to make a recipe your own with toppings and the options are endless. Here are few ideas to help get your creative juices flowing – diced or sliced avocado, hot sauce or buffalo sauce, shredded cabbage, shredded carrots, sliced green onion, quartered grape tomatoes, blue cheese crumbles, drizzle of ranch, cilantro, finely diced celery or thinly sliced radish.
I can’t wait for you to give this recipe a try! And if you’re looking for additional ways to add a flavorful twist to the classic egg salad, you can give our Curry Egg Salad and BLT Egg Salad recipes a try, too.
- 8 hard-boiled eggs, diced
- ½ cup finely diced celery
- 2 Tbsp. minced shallot (may substitute red onion)
- 2 green onions, ends trimmed, white and light green parts thinly sliced
- ½ cup Tessemae’s Organic Pantry Buffalo Ranch (or ⅓ cup regular ranch + 1½ Tbsp. buffalo sauce)
- 1 Tbsp. Tessemae’s Buffalo Sauce or Frank’s Hot Sauce for more kick
- Butter lettuce or leaf lettuce
- Optional garnishes – cilantro or parsley, finely sliced radishes, minced celery, buffalo sauce or hot sauce, cracked black pepper, crumbled blue cheese, diced avocado, quartered grape tomatoes
- In a medium bowl, add the eggs, celery, shallots, white parts of green onion (save light green parts for garnish), Buffalo Ranch, buffalo sauce or hot sauce. Stir to combine.
- Serve in a lettuce leaf. Garnish as you wish.
How to make the perfect hard-boiled egg: Fill a pot with water and dash of salt. Bring the water to boil. Once boiling, turn the heat down, but keep the water at a rolling boil. Add the eggs carefully with a slotted spoon. Set a timer for 10 minutes. Once time is up, carefully pour out the hot water. Fill the pot with ice water and let set for 10 minutes. Drain the water. Peel just before eating or adding to a recipe.
- Serving Size: 1/4 of recipe
- Calories: 315
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 28 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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