Place eggs in a pot, cover with cold water by 1 inch, bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Transfer to ice water, then peel once cooled.

Chop the hard-boiled eggs into bite-sized pieces, about 1/2-inch chunks. Transfer them to a medium mixing bowl and set aside.

In a separate bowl, combine cottage cheese, finely diced red onion, chopped dill, Dijon mustard, and lemon juice. Whisk together for about 30 seconds until well blended. For an ultra-smooth consistency, pulse in a food processor for 10-15 seconds.

Pour the cottage cheese mixture over the chopped eggs and gently fold together using a rubber spatula. Use a folding motion rather than stirring to keep the eggs from breaking down too much.

Taste and season with salt and pepper, starting with 1/2 teaspoon salt and adjusting as needed. Cover and refrigerate for at least 30 minutes before serving.

Garnish with paprika right before serving if desired.