Place 6 large eggs and 1 teaspoon of baking soda in a pot and cover with about 1 inch of cold water. Bring to a boil over high heat, then boil for exactly 1 minute. Remove the pot from heat, cover it with a lid, and let the eggs sit undisturbed for 12 minutes—this gentle residual heat cooks the eggs perfectly without the tough, gray-green ring around the yolk that over-boiling creates. After 12 minutes, transfer the eggs directly to an ice bath to stop the cooking process and cool them completely, which makes peeling much easier.

Once the eggs are completely cooled, gently crack and peel away the shells under cool running water, working carefully to avoid damaging the whites. Cut each peeled egg in half lengthwise and gently scoop out the yolks into a bowl, keeping the egg white halves intact on a serving platter.

In the same bowl with the yolks, add 3/4 cup cottage cheese, 1 1/2 tablespoons of mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon garlic powder. I like to use a fork to mash everything together until you have a creamy, well-combined filling—this creates a slightly chunky texture that's more interesting than a smooth purée, and the cottage cheese adds a tangy richness that regular mayo-based deviled eggs lack. Taste and adjust seasonings if needed.

Spoon or pipe the cottage cheese mixture generously into each egg white half, dividing it evenly among all 12 halves. Lightly sprinkle paprika over the top of each filled egg for color and a subtle warm spice note. I find that a light touch with the paprika looks more elegant than a heavy hand, but use as much as you prefer.