Cottage Cheese Egg Salad

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• 6 each eggs
  Ingredient note

  Source: 6 eggs
• 1/2 cup cottage cheese
  Ingredient note

  Source: 1/2 cup cottage cheese
• 1 teaspoon dijon mustard
  Ingredient note

  Source: 1 teaspoon dijon mustard
• 2 tablespoons fresh dill (chopped)
  Ingredient note

  Source: 2 tablespoons fresh dill (chopped)
• 2 tablespoons red onion (diced)
  Ingredient note

  Source: 2 tablespoons red onion (diced)
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
  Ingredient note

  Source: 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper

1. Place the eggs in a single layer in a saucepan and cover them with cold water by an inch. Turn the burner to high and bring the water to a rolling boil. Once boiling, reduce the heat slightly and cook the eggs for 8 to 10 minutes depending on how firm you like the yolks.
2. Once eggs are cooked, use a slotted spoon to transfer them to a mixing bowl.
3. Run cold water over eggs until they're cool enough to work with.
4. Peel each egg carefully under running water and place onto a cutting board.
5. Dice eggs into bite sized pieces. Add chopped eggs to a medium sized mixing bowl.
6. Add remaining ingredients in with the eggs (cottage cheese, dijon mustard, dill, red onion, lemon juice, sea salt and black pepper).
7. Gently toss ingredients until well combined.