Place the eggs in a single layer in a medium-sized saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit for 10 minutes. Remove the eggs to a large bowl of ice water and cool for 10 minutes before peeling.

Once the eggs have cooled, chop them into small pieces and place them in a medium-sized mixing bowl.

To a small blender or food processor, add the cottage cheese, lemon juice, Dijon mustard, salt, and pepper. Pulse for 30 seconds, or until the mixture is smooth and creamy with no visible curds remaining.

Pour the mixture over the chopped eggs and gently stir to coat.

Fold in the celery, red onion, dill, parsley, and chives until evenly mixed. Taste and adjust the salt and pepper, if desired.

Chill for 30 minutes before serving.

Serve on toast, in lettuce wraps, or as a sandwich filling.