Start by boiling the eggs if they aren't already cooked. Place them in a pot, cover with water, bring to a boil, then cover, remove from heat, and let them sit for about 10-12 minutes. Once cooled, peel and chop them.

In a large mixing bowl, add the cup of cottage cheese for a protein-rich base.

Fold the chopped hard-boiled eggs into the cottage cheese.

Add the 1/4 cup mayonnaise and 1 tablespoon Dijon mustard, mixing well.

Toss in the fresh dill, mixing gently.

Season the salad with salt and pepper to taste.

If desired, fold in diced celery or onion for extra texture.

Serve the cottage cheese egg salad on a bed of leafy greens, between slices of bread, or with crunchy crackers.

For enhanced flavors, chill the salad for at least 30 minutes before serving.