By Leia

Egg salad is one of those things that it seems people either love, or just don’t care for at all. I happen to fall into the first category, I LOVE it. This recipe looked different enough that I thought I should probably give it a shot. Right I was!

I would say that if you are not a fan of egg salad you’ll probably be tempted to scroll right past this but I must encourage you to give this a try, it’s not like anything I’ve ever had before! The ingredients seem like an odd combination for an egg salad but the flavors, when they melt together, heaven! Check out the recipe!


  • 6 large eggs
  • 3 Tbsp mayo
  • 1 Tbsp ranch mix
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cooked bacon
  • 1/2 cup celery
  • 1 Tbsp vinegar
  • 1/2 tsp Worcestershire sauce


To cook the eggs: (if you’re not sure how to hard boil eggs this is a useful step to read, if not, move on to the next step!) 
Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute.
To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
To make the egg salad: Chop hard boiled eggs. Combine eggs with remaining ingredients and chill





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