Ranch Bacon and Egg Salad Sandwich

Submitted by Lorac

"An updated version of an old favorite. A wonderfull topping for a luncheon salad, on finger rolls for baby or bridal showers or as an appetizer spread for crackers or cocktail bread. Another recipe from Hidden Valley."

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 2 cups

ingredients

• 6 hard-boiled eggs, coarsely chopped
• 1⁄4 cup diced celery
• 3 tablespoons crisp-cooked crumbled bacon
• 1 tablespoon diced green onion
• 1⁄4 cup bottled ranch dressing
• 8 slices pumpernickel bread
• tomatoes or sliced pimento stuffed olive (optional)

directions

1. Combine chopped eggs with celery, bacon, green onion and dressing in a mixing bowl.
2. Chill until just before serving.
3. Spread salad evenly on 4 pieces of bread, arrange lettuce, tomato or sliced olives on top, if desired.
4. Top with remaining slices of bread.

Reviews

[Cookbook Barbie]

Lorac, WOW! Who ever thought you could improve on good old egg salad? This was delicious! We loved the additions of bacon, green onion and the ranch dressing-what a unique flavor that added. And serving it on pumpernickel was perfect. Thank you so much for this recipe!

 

[Meredith K.]

We thought this was very good, and the bacon is definitely great! I'm not completely sold on the Ranch dressing, though; I think next time I'll try half Ranch and half just regular mayo. I also added a few drops of hot sauce, I gave it some zip.