Cook the eggs using your preferred method (I like to steam the eggs followed by an ice water bath, as they peel very easily). Be careful not to overcook them.
Peel the cooled eggs and dice them into small pieces.
In a blender or food processor, combine the cottage cheese, Dijon mustard, onion powder, garlic powder, smoked paprika, salt, and ground black pepper. Blend until smooth.
In a mixing bowl, combine the diced eggs, celery, red onion, and chopped dill.
Pour the blended cottage cheese mixture over the egg mixture and stir until everything is evenly combined.
Transfer to a serving bowl. Garnish with fresh dill and a sprinkle of smoked paprika. Chill for 1 hour if time allows.
