Place eggs in medium saucepan; add enough water to cover.
Bring to a boil over medium heat.
Remove from heat; cover.
Let stand 15 minutes.
Drain.
Add cold water to eggs in saucepan; let stand until eggs are cool.
Drain.
Remove shells from eggs.
Cut eggs lengthwise in half.
Remove yolks, reserving 3 yolk halves.
Discard remaining yolks or reserve for another use.
Place egg whites, cut sides up, on serving plate; cover with plastic wrap.
Refrigerate while preparing filling.
Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth.
Transfer cheese mixture to small bowl; stir in chives and pimiento.
Spoon into egg whites.
Cover and chill at least 1 hour.
Garnish, if desired.