Start by placing four eggs in a medium saucepan and covering them with water, ensuring they are submerged by about an inch. Bring the water to a rolling boil over high heat, then remove from heat immediately, cover the pot, and let the eggs sit for 7-8 minutes for perfectly hard-boiled eggs.

After the eggs have sat, carefully transfer them to a bowl filled with ice water. Let them chill for about 2 minutes, which will make peeling easier and prevent any greenish tint around the yolks.

Once cooled, peel and halve the four eggs, placing the yolks in a mixing bowl while setting the egg whites aside. Mash the yolks with ½ cup of cottage cheese, 2 tablespoons of mayonnaise, and 1½ teaspoons of mustard until you achieve a smooth and creamy mixture.

Chop the reserved egg whites into small pieces and add them to the yolk mixture. To enhance the flavor, stir in more cottage cheese, finely chopped scallions, and a sprinkle of salt, pepper, and red pepper flakes.

Transfer the egg salad into an airtight container, cover it, and let it chill in the refrigerator for at least 30 minutes before serving.