Start by placing the eggs in a pot of cold water, ensuring they are covered by an inch of water. Bring to a boil, cover, and let sit for 11–12 minutes.

Carefully transfer the eggs to a bowl filled with ice water and let them sit for about 5 minutes.

Blend the cottage cheese in a food processor or blender for 30–45 seconds until smooth.

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

Finely chop the dill, chives, and red onion, and set aside.

Peel the eggs under running water and dice into ½-inch pieces.

Fold the chopped herbs and diced eggs into the cottage cheese mixture gently.

Cover and chill in the refrigerator for at least 30 minutes before serving.