Start by filling a medium saucepan with water, then bring it to a rolling boil over high heat. Carefully add the fresh large eggs and cook them for 10 minutes. Once cooked, transfer the eggs to an ice bath for a few minutes to halt the cooking process.

In a large mixing bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Whisk until smooth and creamy.

Peel the cooled eggs and chop them into bite-sized pieces. Fold the chopped eggs into the creamy mixture, being careful not to mash them. Add the chives and parsley, and sprinkle with paprika if desired.

Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow flavors to meld.