Start by placing 4 large eggs in a pot filled with cold water, ensuring they’re fully submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes, then transfer to an ice bath for 5 minutes.

While the eggs cool, finely dice 2-3 tablespoons of pickles and chop about 1 tablespoon of fresh dill if using.

In a medium mixing bowl, combine 1 cup of cottage cheese with 1 tablespoon of mustard. Stir until well blended.

Peel the cooled eggs and dice them. Gently fold diced eggs, pickles, dill, lemon juice, and paprika into the cottage cheese mixture. Season with salt and pepper.

Lay out slices of bread and evenly distribute egg salad onto one slice of bread. Top with another slice to create a sandwich.

Slice the sandwiches diagonally or in halves as desired and serve them immediately or wrap for later.