Place the large eggs in a saucepan and cover with water, ensuring the water level is about an inch above the eggs. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot and turn off the heat, letting eggs sit for 7-8 minutes.

Carefully strain out the hot water and immerse the eggs in a bowl of cold water for about 2 minutes. This helps stop the cooking process and makes peeling easier.

Once cooled, gently tap each egg on a hard surface and peel off the shell while rinsing under cold water.

Halve the eggs lengthwise and discard the yolks from four of the halves. Finely chop the remaining egg whites into bite-sized pieces.

In a mixing bowl, combine the discarded yolks with the cottage cheese, mayonnaise, and Dijon mustard. Mash the yolks and blend until creamy.

Combine the chopped egg whites, remaining cottage cheese, scallions, and creamy yolk dressing in another bowl. Season with salt, pepper, and red pepper flakes. Stir gently until well combined.

Cover the bowl and refrigerate for about 30 minutes. Serve with a sprinkle of remaining red pepper flakes if desired.