Dice the hard-boiled eggs into 1/2-inch pieces and finely dice the pickles into 1/4-inch pieces. Measure out the cottage cheese, mustard, dill, lemon juice, paprika, salt, and pepper. Having everything prepped and ready will make assembly quick and ensure even mixing. I like to use freshly squeezed lemon juice rather than bottled—it makes a noticeable difference in the brightness of the final salad.

In a medium bowl, combine the cottage cheese and mustard, stirring until well blended. This creates a creamy base that will help bind all the other ingredients together. Add the diced eggs, pickles, dill, lemon juice, and paprika, then gently fold everything together until just combined. Season with salt and pepper to taste. I prefer to fold gently rather than stir aggressively to keep the egg pieces intact and the texture chunky rather than mushy.

Divide the egg salad mixture between two slices of bread for each sandwich, spreading it evenly. Use a spoon or small spatula to distribute the salad without compressing it too much. Slice each sandwich in half if desired and serve immediately, or wrap in parchment paper for a quick grab-and-go meal.