Place the eggs in a small pot and cover with cold water by about an inch.

Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 9–10 minutes.

Transfer the eggs immediately to an ice bath and let cool completely before peeling.

Peel the cooled eggs and chop them into small, even pieces.

In a medium bowl, stir together the cottage cheese, mayo or yogurt, Dijon, lemon juice, garlic powder, salt, and pepper until well combined.

Fold in the chopped eggs, chives, and dill until evenly distributed but still slightly chunky.

Taste and adjust seasoning with more salt, pepper, lemon juice, or mustard as needed.

Garnish with a pinch of paprika and serve on toast, in a sandwich, or scooped into lettuce cups.