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Buffalo Ranch Egg Salad Recipe

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3.8 from 6 reviews

This Buffalo Ranch Egg Salad combines the creamy texture of keto mayonnaise with the spicy kick of Frank’s Red Hot Buffalo Wings Sauce, all balanced by fresh chives and tangy dill pickle juice. Perfect for a quick, flavorful, and protein-packed meal or snack, this salad comes together in just 15 minutes and serves six.

Ingredients

Eggs

  • 12 hard boiled eggs

Dressing

  • ½ cup keto mayonnaise
  • ¼ cup Frank’s Red Hot Buffalo Wings Sauce
  • 2 tablespoons fresh chopped chives
  • 2 tablespoons ranch dressing
  • 1 teaspoon dill pickle juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Peel and Chop Eggs: Peel the hard boiled eggs carefully and chop them into bite-sized pieces. Place the chopped eggs in a large mixing bowl and set aside.
  2. Prepare Dressing: In a separate small mixing bowl, combine the keto mayonnaise, Frank’s Red Hot Buffalo Wings Sauce, fresh chopped chives, ranch dressing, dill pickle juice, salt, and pepper. Stir well until all the ingredients are fully blended.
  3. Combine Eggs and Dressing: Pour the prepared dressing over the chopped eggs. Gently stir until the eggs are thoroughly coated with the spicy and creamy dressing mixture.
  4. Serve or Store: You can serve the Buffalo Ranch Egg Salad immediately for the best fresh flavor, or refrigerate it in a covered container until you’re ready to enjoy it. It holds well chilled for several hours or overnight.

Notes

  • For a lower sodium option, adjust the amount of salt and use low-sodium hot sauce.
  • Hard boil eggs by placing them in boiling water for 10-12 minutes, then cool in an ice bath.
  • Chilled egg salad tastes best after the flavors have had time to meld, at least 1 hour in the fridge.
  • Serve as a sandwich filling, on lettuce wraps, or with crackers for a keto-friendly snack.
  • Substitute ranch dressing with a dairy-free option to make it lactose-friendly.

Find it online: https://simpleplatter.com/buffalo-ranch-egg-salad-recipe/