Begin by placing 4 large eggs in a saucepan and cover them with water, ensuring it's an inch above the eggs. Bring to a boil, cover, and remove from heat. Let sit for 12-14 minutes, then transfer to an ice bath for 5 minutes.

Once cooled, gently peel the eggs and chop them into small pieces. In a mixing bowl, combine the eggs, 1 cup of cottage cheese, 2 tablespoons of mustard, and 1/4 cup of diced pickles. Add 1 teaspoon of dill and 1 tablespoon of lemon juice. Season with salt and pepper.

Mix the ingredients gently until well incorporated, ensuring the cottage cheese remains chunky.

Grab two slices of bread, spoon half of the egg salad onto one slice, spread it evenly, and top with the second slice.

Enjoy immediately or refrigerate in an airtight container for up to 3 days.

Savor every mouthful of your creamy Cottage Cheese Egg Salad Sandwich.