Place 6 large eggs in a medium saucepan and cover with cool water by at least 1 inch. Bring water to a rolling boil over medium-high heat. Once boiling, cover with a lid, turn off the heat, and let sit undisturbed for 10 to 12 minutes. Immediately transfer eggs into a bowl of ice water for 5 minutes to halt cooking and ensure effortless peeling.

In a small food processor or personal blender, combine 1 cup of cottage cheese, 1 tablespoon of fresh lemon juice, 1 tablespoon of Dijon mustard, and olive oil (if using). Blend on high for 30 to 45 seconds until silky smooth, creamy, and completely lump-free. (If you prefer a rustic curd texture, you can skip blending and stir directly).

Gently tap the chilled hard-boiled eggs against a flat surface to fracture the shells, then peel under a trickle of cool tap water. Coarsely dice the eggs into 1/2-inch pieces using a sharp chef's knife.

In a spacious mixing bowl, combine the diced eggs, crisp celery, and chopped fresh chives. Pour the whipped creamy cottage cheese dressing over the top. Add 1/2 tsp sea salt, 1/4 tsp ground black pepper, and 1/2 tsp paprika. Using a silicone spatula, fold gently until thoroughly combined and glossy.

Taste the egg salad and adjust salt, pepper, or lemon juice to your preference. Transfer to a serving dish and garnish with a dusting of paprika and extra fresh chives. Serve immediately, or cover and chill in the refrigerator for 20 minutes before serving.