Step 1

Boil eggs - Fill a large pot with enough cold water to fully cover the eggs (do not add eggs yet). Bring the water to a boil over high heat, then reduce the heat to medium. Carefully lower the eggs into the pot using a spoon and let them cook for 10 minutes.Meanwhile, prepare an ice bath by filling a large bowl with water and ice cubes.

Step 2

Peel eggs - Once cooked, transfer the eggs to the ice bath and let them cool for at least 10 minutes. Gently crack and peel, starting from the wider end where the air pocket is - rinse under cool water to remove any leftover shell.

Step 3

Divide yolks from whites - Carefully slice the eggs lengthwise in half, then scoop out the yolks into a bowl and place the whites on a plate.

Step 4

Mix ingredients - Add cottage cheese, Dijon mustard, salt and pepper to the egg yolks. Using a hand mixer, fork or potato masher, mash yolks and cottage cheese until creamy - do not overmix. Taste and adjust with more salt and pepper if needed.

Step 5

Fill eggs - Use a spoon or a piping bag to fill the halved egg whites with the yolk mixture.

Step 6

Serve - Sprinkle the deviled eggs with smoked paprika, chives or your favorite toppings. Enjoy immediately or place in an airtight container and keep in the fridge for a maximum of 2 days.