Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9-12 minutes.

Cool the Eggs: Transfer cooked eggs to ice water for 5 minutes to cool and stop the cooking process.

Prepare the Base: In a mixing bowl, combine cottage cheese and Dijon mustard; mash and blend together.

Chop the Eggs: Peel and chop cooled eggs into small cubes and gently fold into the cottage cheese mixture.

Mix in Crunchy Elements: Add diced celery (or cucumber) and lemon juice to the mixture, stirring gently.

Season to Taste: Adjust seasoning with salt and more lemon juice for flavor balance.

Serve and Enjoy: Serve on toast, crackers, or from the bowl. Store in a sealed container if making ahead.