Preparation

• Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath and let cool.
• Peel the cooled eggs and chop them roughly.
• In a large mixing bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Stir well until smooth.
• Add the chopped eggs, celery, red onion, and chives to the bowl. Gently fold everything together until well combined.
• Season the salad with salt and freshly ground black pepper to taste. Serve chilled or at room temperature on bread, lettuce leaves, or crackers.