Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes.

Transfer eggs to an ice bath for 5 minutes. Peel and dice the eggs into 1/2-inch pieces.

In a medium mixing bowl, combine the cottage cheese, Dijon mustard, and lemon juice. Whisk until mostly smooth.

Add the diced eggs, chopped chives, salt, and pepper to the cottage cheese mixture.

Gently fold the ingredients together until the eggs are evenly coated.

Adjust seasoning to taste and serve immediately or refrigerate in an airtight container for up to 2 days.