Bacon Ranch Egg Salad with Mushrooms
This is a great twist on regular Egg Salad. Again, another great flavor combination: bacon, ranch, eggs & mushrooms!!
For the Ranch Dressing I used a dry seasoning Ranch Packet and used Sour Cream instead of Mayo - Sour Cream is better for us in my opinion. If you prefer, you may use already bottled Ranch Salad Dressing.
This should be eaten right away - if you put any leftovers in the fridge then the mushrooms will start to turn dark - I still eat it the next day but just know that the mushrooms will darken.
6 eggs (hard boiled & peeled)
1 cup mushrooms (washed & cut into small pieces)
2 small stalks of celery (washed & cut into small pieces)
1/4 of a small onion (peeled & chopped) (using green onions is also delicious!)
1/3 cup ranch dressing
1/2 cup bacon (fried, fat drained, cooled & then chopped or crumbled into small bits)
Begin by boiling the eggs, cooling & peeling (click HERE to see how). Now cut the eggs into tiny pieces (or use an egg cutter). Prepare all of the other ingredients as listed above (frying the bacon, chopping veggies etc).
In a large bowl combine all of the previously prepared ingredients & stir until the ranch dressing has been mixed in (see picture below)
Serve immediately on some bread as a sandwich or place a scoop on a fresh salad instead of using salad dressing & ENJOY!!
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