Start by placing fresh eggs in a pot, covering them with cold water about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pot from the heat, cover it, and let it sit for 11-12 minutes.

Prepare an ice bath in a bowl filled with cold water and ice cubes. Transfer the hot eggs into the ice bath to halt cooking, letting them chill for about 5-10 minutes. Once cooled, gently peel the eggs under running water and chop them into half-inch pieces.

In a large mixing bowl, blend the cottage cheese until smooth. Then add in Dijon mustard, lemon juice, garlic powder, salt, black pepper, and cayenne pepper if desired. Mix well until all ingredients are combined.

Finely chop fresh dill, chives, and red onion. Add these to the cottage cheese mixture, folding gently to maintain texture while distributing flavors.

Carefully fold the diced eggs into the mixture, ensuring the egg pieces remain intact.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Serve the Cottage Cheese Egg Salad on whole grain bread, in lettuce leaves, or with crackers.