Cottage Cheese Ranch Egg Salad
Okay, I’m fully in my ranch egg salad-on-toast era and not even a little bit sorry about it. This version is creamy (thanks to whipped cottage cheese), tangy from a little ranch seasoning, and honestly kinda feels like something you’d get at a fancy café with a $17 price tag and a side of greens. Except this one’s made in your kitchen in like 5 minutes flat.
Perfect for work-from-home lunches, toddler-friendly bites (you can skip the greens!), or when you need a fridge-cleanout moment that still feels cozy and cute. Ranch egg salad is a versatile option for any occasion.
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Recipe Tips
Whipped cottage cheese gives this ranch egg salad a silky, spreadable texture. You can use a blender or food processor to whip your own if you can’t find it pre-whipped.
For extra flavor, add a tiny splash of pickle juice or a spoonful of Dijon mustard to the ranch egg salad mix.
Toast your bread until golden and sturdy—this isn’t the moment for soggy slices.
Microgreens are my favorite option, but arugula, baby spinach, or even thinly sliced cucumbers all work as toppers for your ranch egg salad.
Ingredient Swaps: No cottage cheese? ? Use Greek yogurt or mashed avocado for a different kind of creamy base.
No ranch seasoning? ? Mix your own: dried dill, garlic powder, onion powder, parsley, and a pinch of salt. Need it dairy-free? ? Try a dairy-free yogurt or mashed avocado with a splash of lemon juice. No chives? ? Use green onion or skip entirely.
Storage Tips: The ranch egg salad mixture can be stored in an airtight container in the fridge for up to 3 days. I recommend keeping it separate from the bread and greens until ready to serve, so everything stays fresh and crisp.
More Cozy Lunches to try:
Cottage Cheese Ranch Egg Salad
Ingredients
- 4 hard-boiled eggs chopped
- 1/2 cup whipped cottage cheese
- 1 tsp ranch seasoning
- 1 tbsp chopped chives
- Salt & pepper to taste
- 2 slices sourdough or GF bread
- Microgreens or arugula for topping
- Mike's Hot Honey for the drizzle
Instructions
- In a medium bowl, mix together chopped eggs, whipped cottage cheese, ranch seasoning, chives, salt, and pepper.
- Toast your bread until crisp and golden.
- Spoon the egg salad over each slice.
- Top with microgreens or arugula, and finish with a drizzle of hot honey or olive oil if you’re feeling fancy.
