Boil the Eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 11-12 minutes. Transfer to an ice bath for 5 minutes, then peel and chop.
Blend the Cottage Cheese: For a smooth texture, blend the cottage cheese until creamy. If you prefer chunkier texture, leave it as is.
Mix the Dressing: In a large bowl, combine blended cottage cheese, Dijon mustard, lemon juice, red onion, dill, and chives. Mix well.
Add the Eggs: Gently fold in the chopped eggs, then season with salt, black pepper, and garlic powder. Stir until well combined.
Serve: Enjoy on toast, in a sandwich, with crackers, or in lettuce wraps.