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Bring a large pot of water to a boil over high heat, then lower to medium and gently lower the eggs in. Cook for 10 minutes.
Transfer the eggs immediately to an ice bath and let them chill until completely cold. Peel and roughly chop.
Meanwhile, cook the bacon until crisp. Transfer to a paper towel-lined plate to pat dry, then chop into small pieces.
Add the cottage cheese and a small splash of water (start with 1 tsp/5ml) to a blender. Blend until completely smooth and creamy, adding water as needed.
In a large mixing bowl, combine the chopped eggs, bacon, chives, Dijon mustard, and about half of the blended cottage cheese mixture.
Season with a small pinch of salt and plenty of freshly cracked black pepper. Stir until everything is evenly combined, adding additional cottage cheese until dressed to your liking.
For the best flavor, cover and refrigerate for at least 1 hour before serving.