Start by boiling the eggs in a pot of water for 10-12 minutes. Once done, transfer them to an ice bath to cool for a few minutes, preventing a gray-green ring.

In a medium mixing bowl, combine the cottage cheese and mustard, stirring until well blended and creamy.

Gently fold in the diced hard-boiled eggs, pickles, dill, lemon juice, and paprika into the cottage cheese mixture. Season with salt and pepper to taste.

Spread a generous portion of the cottage cheese egg salad mixture onto your favorite bread slices.

Enjoy your cottage cheese egg salad sandwich immediately or wrap it tightly to store for later.