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Bring a pot with water to a boil, add the eggs and boil for 10 minutes. When ready, drain and add to a bowl filled with ice water. Let cool completely before peeling.
Bring a second pot filled with generously salted water to a boil. Add the pasta. Boil until al dente, drain and run under cold water.
Heat a skillet over medium, add bacon and cook until crispy.
Chop the chives, dice the red onion and chop the eggs.
To a large bowl: add pasta, eggs, onion, chives, pressed garlic, chili flakes, salt, pepper, mayonnaise, mustard, cottage cheese and green peas. Toss to combine, finish off with chives and bacon. Enjoy!