Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat, then reduce to a gentle simmer and cook the eggs for about 10–12 minutes until fully hard-boiled. Transfer them to a bowl of cold water and allow them to cool before peeling.

Peel the cooled eggs and chop them into small bite-size pieces using a knife or egg slicer. Place the chopped eggs in a large mixing bowl to serve as the base for the salad.

Add the cottage cheese, diced celery, chopped green onions, Dijon mustard, lemon juice, garlic powder, salt, and black pepper to the bowl. Stir gently until the ingredients combine and the mixture becomes creamy and evenly blended.

Taste and adjust seasoning if needed, then fold in chopped herbs and optional red pepper flakes. Chill the salad for about 20 minutes before serving to allow the flavors to develop and the texture to thicken slightly.