Cottage Cheese Ranch Egg Salad

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Creamy, high protein cottage cheese ranch egg salad made with whipped cottage cheese, chopped hard-boiled eggs, ranch seasoning, and chives. No mayo, done in 5 minutes, and genuinely one of the best things to put on toast. Toddler approved and meal prep friendly.

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Prep Time 10

Total Time 10

SERVINGS: 6

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

US Customary - Metric

Instructions

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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.

Notes

Store egg salad mixture in an airtight container in the fridge for up to 3 days. Keep separate from bread and greens until ready to serve so everything stays fresh and the toast stays crispy.

No pre-whipped cottage cheese? Blend regular full-fat cottage cheese until completely smooth before mixing in.

Toast the bread until genuinely crispy. This is not the moment for soft bread. Serve immediately after assembling.

For toddlers: skip the microgreens and hot honey. Serve on soft bread or crackers.

Want more tang? Add a small splash of pickle juice or a spoonful of Dijon mustard to the mix.

No ranch seasoning? Mix dried dill, garlic powder, onion powder, dried parsley, and a pinch of salt. No chives? Use green onion or fresh dill. Dairy-free? Use mashed avocado in place of cottage cheese.

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