Prepare the Eggs: In a saucepan, add the eggs and fill it with enough water to cover them completely. Heat the water over medium-high until it reaches a rolling boil. Once boiling, cover the saucepan, turn off the heat, and allow the eggs to sit undisturbed for 10-12 minutes. Afterward, move the eggs to a bowl filled with ice water to cool for around 5 minutes. When they are cool to the touch, peel and dice the eggs into small pieces.

Prepare the Dressing: In a medium bowl, mix together the cottage cheese, Dijon mustard, lemon juice, salt, and black pepper. Stir until the ingredients are well combined and the dressing is creamy.

Assemble the Salad: Add the chopped eggs, diced red onion, parsley, and chives to the bowl with the dressing. Gently fold the ingredients together until everything is well coated with the cottage cheese mixture.

Adjust Seasoning: Taste the egg salad and adjust the seasoning if needed.

Chill and Serve: For the best flavor, cover and refrigerate the salad for at least 15-20 minutes before serving. This allows the flavors to meld together.