Buffalo Ranch Egg Salad

Prep: 20 minutesTotal: 20 minutes
Servings: 4 servings 1x


  • 8 hard-boiled eggs, diced
  • ½ cup finely diced celery
  • 2 Tbsp. minced shallot (may substitute red onion) 
  • 2 green onions, ends trimmed, white and light green parts thinly sliced
  • ½ cup Tessemae’s Organic Pantry Buffalo Ranch (or ⅓ cup regular ranch + 1½ Tbsp. buffalo sauce)
  • 1 Tbsp. Tessemae’s Buffalo Sauce or Frank’s Hot Sauce for more kick
  • Butter lettuce or leaf lettuce
  • Optional garnishes – cilantro or parsley, finely sliced radishes, minced celery, buffalo sauce or  hot sauce, cracked black pepper, crumbled blue cheese, diced avocado, quartered grape tomatoes


  1. In a medium bowl, add the eggs, celery, shallots, white parts of green onion (save light green parts for garnish), Buffalo Ranch, buffalo sauce or hot sauce. Stir to combine.
  2. Serve in a lettuce leaf. Garnish as you wish.


How to make the perfect hard-boiled egg: Fill a pot with water and dash of salt. Bring the water to boil. Once boiling, turn the heat down, but keep the water at a rolling boil. Add the eggs carefully with a slotted spoon. Set a timer for 10 minutes. Once time is up, carefully pour out the hot water. Fill the pot with ice water and let set for 10 minutes. Drain the water. Peel just before eating or adding to a recipe.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 315
  • Fat: 28 g
  • Sodium: 500 mg
  • Carbohydrate: 3 g
  • (Fiber: 1 g
  • Sugar: 1 g)
  • Protein: 13 g


© The Real Food Dietitians
Recipe By: Stacie Hassing
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