The Real Food Dietitians · by Stacie Hassing★ 5.0
Buffalo Ranch Egg Salad
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 27%
CARBS 5G6% OF CAL
1G FIBER2G SUGAR2G OTHER
FAT 30G79% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy egg salad with buffalo and ranch flavors, served on lettuce. Spicy, creamy, and protein-rich, this is a quick lunch or light main.
mainamericansaladeggsgluten freevegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 27%
CARBS 5G6% OF CAL
1G FIBER2G SUGAR2G OTHER
FAT 30G79% OF CAL
5G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 417mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.