Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes.

Peel the cooled eggs under running water. Chop into small pieces and transfer to a large mixing bowl.

Finely dice the celery and chop the chives or green onions. Add to the bowl with the eggs.

Fold in the cottage cheese gently until combined.

Add mustard, lemon juice, salt, and pepper to taste. Mix gently.

Using a folding motion, combine all ingredients until uniformly blended.

Chill for about 30 minutes or serve immediately.

Garnish with extra chives and chili flakes before serving.