Begin by bringing a pot of water to a rolling boil over high heat. Gently lower four large eggs into the boiling water and let them cook for exactly 12 minutes. Once the time is up, use a slotted spoon to transfer the eggs into an ice water bath, allowing them to cool completely.

While the eggs are boiling, finely dice half a red onion and chop a handful of fresh parsley and chives.

Once the eggs have cooled in the ice bath, carefully peel the shells off. Slice each egg in half and scoop out two of the yolks, setting them aside. Chop the remaining egg whites and yolks into bite-sized pieces.

In a mini food processor, combine one cup of cottage cheese with one tablespoon of Dijon mustard, the freshly squeezed juice of half a lemon, and the two reserved yolks. Blend these ingredients until smooth and creamy.

In the mixing bowl with the chopped eggs, pour the creamy mixture over the eggs and add your prepared vegetables. Gently fold everything together until well mixed. Season your mixture with salt and pepper to taste.

Your Delicious Cottage Cheese Egg Salad is now ready to enjoy! Serve it immediately or transfer it to an airtight container and refrigerate. This salad keeps well for up to three days.