Boil 6 large eggs for 12 minutes, then immediately transfer to an ice bath for 5 minutes to ensure easy peeling.

Peel the cooled eggs and dice them into 1/2-inch uniform cubes.

In a medium mixing bowl, combine 1/2 cup cottage cheese and 1 tablespoon Dijon mustard, stirring until the binder is well-incorporated.

Add the diced eggs, minced chives, sea salt, and black pepper to the bowl.

Using a silicone spatula, gently fold the ingredients together until the eggs are evenly coated by the cottage cheese mixture.

Garnish with smoked paprika and serve chilled on whole-grain toast or lettuce wraps.