Simple Egg Salad

This simple egg salad is a quick, no-fuss recipe that delivers creamy, tangy flavor in every bite.

Perfect for using up leftover hard-boiled eggs, it combines classic ingredients with a twist of ranch dressing for an extra layer of savory richness.

Whether you’re making a quick lunch or prepping ahead for the week, this recipe keeps things easy and satisfying.

The addition of fresh cucumber brings a light crunch that balances the creamy texture of the eggs and dressing.

Serve it on toasted bread, in a wrap, or over a bed of greens for a refreshing and protein-packed meal that comes together in minutes.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

  • 6 hard-cooked eggs, chopped
  • 1/4 cup chopped cucumber
  • 3 tablespoons ranch dressing
  • 1 tablespoon mustard
  • Salt, to taste
  • Ground black pepper, to taste

Directions

  1. Gather all ingredients and prepare the eggs by chopping them into small pieces.
  2. In a large mixing bowl, combine the chopped eggs and cucumber.
  3. Add the ranch dressing and mustard to the bowl.
  4. Season with salt and ground black pepper to taste.
  5. Mix everything together until well combined and evenly coated.
  6. Serve immediately or chill in the refrigerator until ready to use.

Chefs Notes

  • For extra flavor, add a pinch of paprika or a dash of garlic powder.
  • This egg salad works great as a sandwich filling, wrap, or even stuffed into lettuce cups.
  • If you prefer a smoother texture, mash some of the eggs while mixing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
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