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Ranch-Radish Egg Salad
Ranch-Radish Egg Salad

Ranch-Radish Egg Salad

10 Min(s)
10 Min(s) Prep
Thinly sliced radishes give this creamy ranch egg salad a nice crunch. Serve with lettuce leaves and enjoy!
What You Need
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1 serving
Original recipe yields 1 serving
2 hard-cooked egg s, chopped
2 radish es, thinly sliced
2 Tbsp. KRAFT Classic Ranch Dressing
1/2 tsp. GREY POUPON Dijon Mustard
2 lettuce leaves
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Let's Make It
1
Combine all ingredients except lettuce.
2
Serve on lettuce-covered plate.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using KRAFT Lite Ranch Dressing.
Tip 2
How to Hard Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Tip 3
How to Chop Hard-Cooked Eggs
To chop hard-cooked eggs, an egg slicer works perfectly. Place peeled, cooled hard-cooked egg horizontally in egg slicer. Cut through egg with slicing edge. Keeping egg slices together, stand egg upright in egg slicer. Cut through egg lengthwise to form small pieces. Or, cut egg into thin slices with a sharp knife. Then, cut each slice crosswise in both directions several times to form small pieces.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 380mg
127%
Sodium 490mg
21%
Total Carbohydrates 4g
1%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 13g
26%
Vitamin A
45%
Vitamin C
4%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
1 serving
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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