Place your large eggs in a medium-sized pot and cover them with cold water, ensuring they’re submerged by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for 7-8 minutes.

After the sitting time is up, carefully strain the hot water from the pot. Immediately transfer the eggs into a bowl filled with cold water ice cubes, allowing them to cool for about 2 minutes.

Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel under a stream of cold running water if needed. Halve four of the eggs, placing the yolks in a mixing bowl, and finely chop the remaining egg whites and any intact yolks.

In your mixing bowl, mash the reserved yolks with cottage cheese, mayonnaise, and Dijon mustard using a fork until you achieve a smooth, creamy consistency.

In a large mixing bowl, combine the chopped egg whites, remaining cottage cheese, and the finely chopped scallions or spring onions. Gently fold in the prepared dressing.

Cover the bowl with plastic wrap or a lid, then refrigerate the assembled salad for at least 30 minutes.