Prepare hard boiled eggs by placing them in a pan with cold water, covering the eggs by an inch or two. Bring water to a full boil, then shut off the heat, cover, and cook for 11-12 minutes.

Transfer eggs to an ice bath and leave for at least 5 minutes before peeling.

Peel and dice the eggs, allowing whites and yolks to separate slightly.

Blend cottage cheese until smooth and creamy, or leave with curds as desired.

In a medium bowl, combine blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, salt, and pepper. Mix until combined.

Mix chopped eggs with the blended cottage cheese mixture. Serve with whole grain bread, crackers, or in lettuce wraps!