Place six large eggs in a pot, ensuring they are covered with water by at least an inch. Bring the water to a rolling boil over medium-high heat, then turn off the heat and cover the pot. Let the eggs sit undisturbed for 7-8 minutes.

Carefully strain the hot water from the pot. Immediately immerse the eggs in a bowl of ice-cold water for about 2 minutes to stop the cooking process.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel them under running water. Halve four of the eggs lengthwise, removing the yolks and placing them in a mixing bowl. Chop the remaining two eggs.

In the bowl with the yolks, add ⅔ cup of cottage cheese, 2 tablespoons of mayonnaise, and 1½ teaspoons of Dijon mustard. Mash and mix until creamy.

In a large mixing bowl, combine the chopped eggs, remaining cottage cheese, and finely chopped scallions. Pour the dressing over and sprinkle in sea salt, black pepper, and red pepper flakes. Stir gently.

Cover the bowl and place it in the refrigerator for at least 30 minutes to allow flavors to meld.

After chilling, gently stir the salad and sprinkle remaining red pepper flakes before serving.