Start by placing the large eggs in a medium-sized pot and covering them with cold water, ensuring they are submerged by at least an inch. Bring the water to a rolling boil over high heat, then promptly turn off the heat and cover the pot with a lid. Let the eggs sit undisturbed for 7 to 8 minutes for perfectly boiled eggs.

After the eggs have sat for the designated time, carefully transfer them to a bowl of ice water using a slotted spoon or tongs. Allow the eggs to cool in the ice water for about 2 minutes.

Once the eggs are cool, gently tap each one on a hard surface to crack the shell, then peel them under running water for easier removal. Halve four of the eggs, separating the yolks from the whites. In a mixing bowl, mash the yolks with the cottage cheese, mayonnaise, and Dijon mustard until smooth. Dice the remaining egg whites and fold them into the mixture.

In a spacious bowl, combine the chopped egg whites, the remaining cottage cheese, finely chopped scallions, and the creamy yolk mixture. Season generously with fine sea salt and black pepper, adjusting to your taste.

Cover the mixing bowl with plastic wrap and refrigerate the Cottage Cheese Egg Salad for at least 30 minutes. Serve chilled on whole-grain bread, in lettuce wraps, or on its own.