Buffalo-Ranch Egg Salad

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Buffalo-Ranch Egg Salad
Prep Time
5 min
Cook Time
13 min
Recipe by: Working Mother

To save time, try making this recipe with our Hard-Cooked Peeled Eggs!


  • 8 Eggland’s Best eggs (large)
  • ⅓ cup Greek yogurt
  • ⅓ cup cayenne pepper sauce
  • 3 tablespoons fresh dill, picked and chopped
  • 2 tablespoons fresh parsley, picked and chopped
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • Salt and pepper, to taste
  • Carrot and celery sticks, for serving
  • 4 slices pumpernickel bread, toasted and cut in half, for serving


Serving Size
8 g
  Saturated Fat
3 g
243 mg
167 mg
15 g
Dietary Fiber
2 g
21 g

Place eggs in a large pot and cover with cold water just about an inch over the eggs.

Bring the pot to a rolling boil, cover the pan and remove from heat. Leave the eggs covered and off the heat for 13 minutes.

Using a slotted spoon, drop the eggs into a large bowl of ice water. Let them cool for a few minutes.

In a large mixing bowl, whisk together Greek yogurt, cayenne pepper sauce, dill, parsley, onion powder, garlic powder, salt, and pepper.

Remove the eggs from ice water and peel. Coarsely chop and fold them to the Greek yogurt mixture.

Serve egg salad in a bowl with carrot sticks, celery sticks and pumpernickel toast on the side.

Filed Under: Main Course, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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