Place the eggs in a medium-sized pot and cover with water. Bring to a rolling boil, cover, and remove from heat. Let sit for 11-12 minutes.

Chill eggs in an ice bath for 5 minutes to stop cooking.

In a mixing bowl, measure and blend cottage cheese until smooth, if desired.

In a separate bowl, whisk together blended cottage cheese, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and cayenne pepper.

Finely chop fresh dill, chives, and red onion.

Peel and chop the cooled eggs into small pieces, then fold gently into the cottage cheese mixture along with the herbs.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.