Boil the Eggs: Place the 8 eggs in a medium saucepan and cover them with cold water by about 2-3 cm. Place the pan on the hob over high heat and bring to a rolling boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand in the hot water for 10-12 minutes. This gentle cooking method helps prevent green rings from forming around the yolks. To learn more about the science behind boiling eggs, check out this helpful article.

Prepare an Ice Bath: While the eggs are resting, fill a large bowl with cold water and ice. This ice bath is crucial for stopping the cooking process immediately, which makes the eggs much easier to peel.

Peel the Eggs: Using a slotted spoon, carefully transfer the cooked eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes. Once cool, gently tap each egg on a hard surface and roll it to crack the shell all over. The shell should then peel away easily under cool running water.

Make the Creamy Dressing: While the eggs are cooling, prepare the dressing. In a medium bowl, combine the cottage cheese, Greek yoghurt (if using), Dijon mustard, and lemon juice. For a completely smooth texture, you can use an immersion blender or a small food processor to blitz the mixture until it resembles mayonnaise. Otherwise, simply whisking it vigorously will work well, leaving some of the lovely cottage cheese texture.

Chop and Combine: Pat the peeled eggs dry and roughly chop them into 1-2 cm pieces. Add the chopped eggs to a large mixing bowl. Add the finely diced celery, finely chopped red onion, fresh dill, and snipped chives to the bowl with the eggs.

Mix and Season: Pour the prepared cottage cheese dressing over the egg and vegetable mixture. Gently fold everything together with a spatula until just combined. Be careful not to over-mix, as you want to maintain some of the egg texture. Season with salt and black pepper, tasting and adjusting as needed.

Chill and Serve: For the best flavour, cover the bowl and refrigerate the egg salad for at least 30 minutes. This allows all the flavours to meld together beautifully. When ready to serve, give it one last gentle stir and garnish with a sprinkle of smoked paprika.