1. Boil the Eggs

• Place eggs in a small pot and cover with water.
• Bring to a boil, then turn off the heat, cover, and let sit for 7-8 minutes (do not remove the lid).
• Tip: This method ensures perfectly cooked eggs, but you can use your preferred boiling technique.

2. Cool & Peel Eggs

• Drain the hot water and immediately immerse eggs in ice-cold water (add ice cubes if possible) for 2 minutes.
• After 30 seconds, add more ice or change the water to keep it cold.
• Peel the eggs once cooled.

3. Chop Eggs

• Cut each egg in half lengthwise.
• Remove yolks from 4 eggs and place in a shallow bowl.
• Finely chop the remaining 2 whole eggs + the egg whites and set aside.

4. Make the Dressing

• Mash the egg yolks with 2 tbsp cottage cheese, mayonnaise, and Dijon mustard until creamy (some lumps are fine).

5. Assemble the Salad

• In a large bowl, combine:
  • Chopped eggs
  • Remaining cottage cheese
  • Scallions
  • Creamy dressing
  • Salt, pepper, and most of the red pepper flakes
• Mix well and adjust seasoning if needed.
• Sprinkle remaining pepper flakes on top.
• For best flavor, refrigerate for 30 minutes before serving.