In a large mixing bowl, combine 1 cup of small curd cottage cheese, ¼ cup of sweet pickle relish, 1 teaspoon of dried dill, and 1 tablespoon of Dijon mustard. Mix until well blended.

Carefully peel 4 hard-boiled eggs and chop into small, pebble-sized pieces.

Gently fold the chopped hard-boiled eggs into the cottage cheese mixture using a spatula. Season with a pinch of salt and freshly cracked black pepper.

For extra richness, stir in ¼ cup of plain Greek yogurt or mayonnaise, if desired.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.