Boil the eggs: Bring a pot of water to a boil, then gently drop the four eggs into the boiling water. Set a timer for 12 minutes, then immediately transfer the eggs to a bowl of icy cold water to cool.
While the eggs are boiling and cooling, dice the red onion and chop the parsley and chives.
Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks from two of the four eggs.
Chop two whole eggs and two egg whites, then transfer them to a medium mixing bowl.
In the bowl of a mini food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until smooth, stopping to scrape the sides if necessary.
Add the blended mixture to the bowl with the chopped eggs, along with the diced red onion, parsley, chives, salt, and pepper.
Mix everything together with a spoon or rubber spatula until well combined. Taste and adjust the seasoning with more salt and pepper if needed.
Serve immediately or store in the fridge in an airtight container.