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+ servings

Bacon Ranch Egg Salad

Jennie Duncan
This Bacon Ranch Egg Salad is a classic that is now loaded with cooked and crumbled bacon and shredded cheddar cheese. It's one of my favorite recipes for lunch. 
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 320 kcal

Ingredients
  

  • 9 large eggs
  • 5 tablespoons whipped cream cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon dry ranch seasoning
  • 3 tablespoons green onions (diced)
  • ½ cup bacon (cooked and crumbled)
  • ¾ cup cheddar cheese (shredded)

Instructions
 

  • Boil eggs until cooked through.
  • Place whipped cream cheese, mayonnaise, mustard, and ranch seasoning in a mixing bowl and mix together.
  • Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions, cooked and crumbled bacon, and shredded cheese and mix well. 
  • Serve as a sandwich or on a salad and enjoy. 

Notes

Boiling an Egg:
Knowing when your egg is ready can be tricky. I shared a post on a fool-proof way to get the perfect egg each time and how I make peeling even easier, you can find that at How to Boil an Egg.
Timing depends on how cooked you want your egg. I usually will boil my water and then cover and remove from heat and allow them to sit for 10 minutes.
Then add ice to the pot to stop cooking.

Nutrition

Calories: 320kcalCarbohydrates: 2gProtein: 18gFat: 25gSaturated Fat: 10gCholesterol: 417mgSodium: 475mgPotassium: 187mgSugar: 1gVitamin A: 950IUVitamin C: 0.7mgCalcium: 196mgIron: 2.1mg
Keyword Bacon Ranch Egg Salad
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