Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then remove from heat, cover the pot, and let sit for 11-12 minutes—this gentle carryover cooking ensures perfectly creamy yolks without that gray-green ring. Transfer the eggs immediately to an ice bath and let them chill for 5 minutes to stop the cooking process. Once cooled, peel the eggs under cool running water (the water helps separate the shell from the membrane) and dice them into 1/2-inch pieces. Set aside.

While the eggs are cooling, finely mince the red onion into about 1/8-inch pieces (I find that mincing it finely helps the flavor distribute evenly throughout the salad without overpowering it). Measure out the dill, chives, mustard, lemon juice, garlic powder, salt, pepper, and celery salt. Having everything prepped and ready will make the next step quick and ensure even mixing.

Pour the cottage cheese into a bowl and blend or stir it until it reaches your desired smoothness—I prefer using a fork to break down the curds into a creamy consistency without making it completely smooth, as this keeps the salad from becoming too dense. Add the mustard, lemon juice, and all the dry seasonings (garlic powder, salt, pepper, and celery salt), then fold in the fresh herbs (dill and chives) and minced red onion. Gently combine until all the flavors are evenly distributed.

Add the diced eggs from Step 1 to the cheese mixture and gently fold them in until just combined—be careful not to overmix, as you want to maintain the distinct texture of the egg pieces. Taste the salad and adjust the seasoning if needed: add a bit more lemon juice for brightness, salt for depth, or dill for herbal notes. The salad can be served immediately or chilled for up to 2 hours before serving.