Begin by placing your eggs in a saucepan, covering them with water about an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool for 5 minutes.

Once the eggs are cool, gently tap them on a hard surface and peel them. Rinse under cool water to remove any shell fragments. Next, chop the hard-boiled eggs into ½-inch pieces and set aside.

In a medium mixing bowl, add your cottage cheese and mustard. Using a fork or a whisk, mix them together until you achieve a smooth consistency.

Gently fold in the chopped eggs, diced pickles, dill, freshly squeezed lemon juice, and paprika into the cottage cheese mixture. Be careful not to overmix.

Season your salad with salt and pepper according to your taste preferences, mixing gently to distribute evenly.

Grab your favorite bread and spread an ample amount of the Cottage Cheese Egg Salad mixture onto one slice of bread, topping it with another slice.

The sandwich can be served immediately or wrapped for later. It’s best enjoyed fresh.