Start by placing large eggs in a pot and covering them with cold water, ensuring they’re submerged by at least an inch. Bring the water to a rapid boil over medium-high heat. Once boiling, promptly remove the pot from heat, cover it, and let the eggs sit for 7-8 minutes to achieve that perfect hard-boiled texture.

After your eggs have rested, carefully strain them and immediately transfer them to a bowl of ice water. Allow them to cool in the icy bath for about 2 minutes; this will both halt the cooking process and make peeling much easier. You’ll know they’re ready when they feel cool to the touch.

Gently crack the cooled eggs against a surface and peel them under running water to remove the shells easily. Halve the eggs, removing the yolks from four of them, and finely chop the remaining whole eggs and the whites. Set the chopped eggs aside in a mixing bowl while preparing the dressing.

In a separate bowl, mash the reserved yolks with cottage cheese, stirring in a dollop of mayonnaise and Dijon-style mustard. Mix these ingredients until you achieve a thick and creamy texture.

In the bowl with the chopped eggs, add the remaining cottage cheese and finely chopped scallions. Pour in your creamy dressing and sprinkle fine sea salt, black pepper, and red pepper flakes to taste. Gently fold all the ingredients together until evenly combined.

For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. Serve on whole-grain bread, in wraps, or over a fresh bed of greens.