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Place cold eggs into boiling hot water. Boil on medium for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water. Place in an ice bath, then remove and peel the eggs.
To make the dressing, combine the cottage cheese, lemon zest and juice, Dijon mustard, dill, salt, and pepper. Whisk to combine.
Add the hard boiled eggs and celery on top of the dressing and use a fork to mash until it’s well-combined and creamy.
Serve on its own or with crackers, bread, or mixed greens, if desired.