Start by placing your eggs in a medium-sized pot and covering them with cold water. Bring to a gentle boil, remove from heat, cover, and let sit for 11–12 minutes. Transfer the eggs to an ice bath for 5 minutes to cool.

While the eggs cool, blend cottage cheese in a food processor on medium speed for 30–45 seconds until smooth.

In a large mixing bowl, combine blended cottage cheese, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and optional cayenne. Whisk until well combined and smooth.

Finely chop fresh dill, chives, and red onion separately to ensure even distribution in the salad.

Once cooled, peel the eggs, chop them into 1/2-inch pieces and add to the cottage cheese mixture.

Gently fold in the chopped eggs and prepared herbs, being careful to maintain the pieces' integrity.

Taste the mixture and adjust seasoning if necessary, adding more salt, pepper, or garlic powder as desired.

Serve immediately, or let sit in the refrigerator for at least 30 minutes before serving for best flavor.