Start by placing eggs in a pot and covering them with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes.

Finely chop celery while the eggs cool. Once cooled, peel and chop the eggs into small pieces.

In a mixing bowl, add cottage cheese and stir to ensure it's smooth. Mix in Dijon mustard, salt, and pepper.

Gently fold in chopped eggs and celery into the cottage cheese mixture.

Cover and chill in the refrigerator for at least 30 minutes.

Serve on whole-grain toast or in lettuce wraps, optionally with carrot sticks or cucumber slices.