Start by hard-boiling the eggs, placing them in a pot and covering with cold water. Bring the water to a gentle boil over medium heat, then cover and let simmer for 9-12 minutes. Once cooked, transfer the eggs to an ice bath for about 5 minutes for easy peeling.

While the eggs cool, wash and finely chop the green onions and celery.

In a mixing bowl, combine the cottage cheese, chopped green onions, and celery. Stir the mixture with a spoon to blend evenly.

Once the eggs have cooled, gently tap them on a hard surface and peel off the shells. Rinse the peeled eggs under cold water to remove any small shell fragments.

Dice the eggs into small pieces and add them to the cottage cheese mixture, folding them in gently.

In a small bowl, mix the Dijon mustard with salt and pepper to taste. Add this mixture to your salad mélange, combining everything carefully.

Sprinkle a dash of paprika over the top and add freshly chopped herbs. Serve immediately or refrigerate for 30 minutes.