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Avocado Ranch Egg Salad on two slices of sourdough bread on a plate.

Avocado Ranch Egg Salad

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Servings: 4 serivings
Course: Main Course, Salad
Ingredients Method

Ingredients
  

  • 6 eggs
  • 2 avocados
  • 1/4 cup mayo
  • 1 T lemon juice or more to taste
  • 1 garlic clove minced or crushed
  • Salt to taste
  • Pepper to taste
  • 1 T dry ranch seasoning
  • 1 green onion sliced

Method
 

  1. First hard cook the eggs by placing cold eggs into cold water and bringing them to a boil. Turn the heat down to a simmer and let cook for 10-12 minutes.
  2. While the eggs are cooking, in a mixing bowl mix the other ingredients. Taste and adjust spices to your liking.
  3. Cool the eggs quickly by placing them in a bowl of ice water.
  4. Crack and peel the eggs.
  5. Next chop or slice the eggs and add them to the sauce mixture. Stir in.
  6. Serve on toasted sourdough, with crackers, in a pita, or on top of a bed of lettuce.