Begin by placing large eggs in a pot and cover them with cold water. Bring to a gentle boil over medium-high heat, then turn off the heat and cover. Let sit for 7-8 minutes.

Carefully transfer eggs into a bowl of icy cold water for about 2 minutes to cool.

Gently tap each cooled egg to crack the shell, then peel them under running water. Halve the boiled eggs and discard yolks from four eggs. Finely chop remaining egg whites.

In a mixing bowl, add the discarded egg yolks, cottage cheese, mayonnaise (if using), and Dijon-style mustard. Mash together until creamy.

Combine chopped eggs, any remaining cottage cheese, and scallions in a large bowl. Pour dressing over, season with salt, black pepper, and red pepper flakes. Fold gently until mixed.

Cover with plastic wrap and refrigerate for about 30 minutes before serving. Adjust seasoning if necessary.