Place the large eggs in a medium saucepan and cover them with cold water. Bring the water to a full boil over medium-high heat, then turn off the heat, cover the pot, and let them sit for 7-8 minutes.

Once the eggs are done, strain the hot water and transfer them to a bowl filled with very cold water. Let them cool for about 2 minutes, then peel them under running water.

On a cutting board, halve the eggs. Remove the yolks from four of the eggs and mash them with cottage cheese, mayonnaise, and Dijon mustard in a mixing bowl.

Add chopped egg whites, additional cottage cheese, finely chopped scallions, salt, black pepper, and most of the red pepper flakes to the yolk mixture. Stir until well combined.

Transfer the mixture to an airtight container and chill in the refrigerator for at least 30 minutes.

Before serving, stir the salad and adjust the seasoning. Sprinkle remaining red pepper flakes on top and serve on lettuce wraps or low-carb bread.