Start by placing 4 large eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit covered for about 11-12 minutes. Transfer the eggs to an ice bath for 5-10 minutes to cool.

Blend 1 cup of cottage cheese in a food processor or blender until smooth and creamy. Set aside for later use.

Combine the blended cottage cheese with 1 tablespoon of Dijon mustard, the juice of half a lemon, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper. Mix well until smooth.

Finely chop 1 tablespoon of fresh dill, 1 tablespoon of chives, and 1 tablespoon of red onion. Keep separate for even distribution.

Once cooled, peel the eggs under running water and dice them into 1/2-inch pieces.

Gently fold the diced eggs into the cottage cheese mixture along with the chopped herbs and red onion without mashing the eggs.

Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to meld flavors.

After chilling, give the salad a gentle stir before serving. Enjoy on toasted whole-grain bread, in lettuce wraps, or as a dip.