Start by placing fresh, organic eggs in a saucepan and adding enough cold water to cover them by an inch. Bring the water to a rolling boil over medium-high heat, then cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for approximately 10 minutes, then carefully transfer them to an ice bath to cool completely for easier peeling.

While the eggs are cooling, grab a large mixing bowl and whisk together the cottage cheese, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix these ingredients until you have a smooth and creamy consistency.

Once the eggs have cooled, gently tap them on a hard surface to crack the shells, then peel them under cold running water for easier removal. Roughly chop the eggs into bite-sized pieces and gently fold them into the creamy mixture along with finely chopped chives and parsley.

Cover the bowl with plastic wrap or a lid and refrigerate the egg salad for 15-20 minutes.

Serve on crisp lettuce leaves, spread it between toasted bread, or use it as a vibrant dip with fresh veggies. Garnish with a sprinkle of paprika.