Start by placing the eggs in a pot and covering them with cold water by about an inch. Bring the water to a rolling boil over medium heat, then cover the pot with a lid and remove it from heat. Let the eggs sit for 11-12 minutes. Afterward, immediately transfer them to an ice bath for 5 minutes to stop cooking and cool them down for easy peeling.

While the eggs are cooling, take a cup of cottage cheese and place it in a blender or food processor. Blend on high for about 30-45 seconds to achieve a smooth and creamy consistency.

In a large mixing bowl, combine the blended cottage cheese with a tablespoon of Dijon mustard, the juice of half a lemon, and a sprinkle of garlic powder. Season with salt, black pepper, and cayenne pepper to taste. Whisk everything together until well combined.

Finely chop fresh dill, chives, and red onion. This step is crucial for adding bursts of flavor and color to your Cottage Cheese Egg Salad.

Once the boiled eggs have cooled sufficiently, peel them under running water. After peeling, dice the eggs into 1/2-inch pieces.

Gently fold the chopped fresh herbs and diced eggs into the cottage cheese mixture, being careful not to mash the eggs.

Once combined, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes.