Instructions

• Place the peeled hard‑boiled eggs on a cutting board and chop them into small pieces; transfer the chopped eggs to a large mixing bowl.
• Add 1/3 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1/4 cup finely chopped celery, 1 tablespoon chopped chives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with the eggs.
• Gently fold the ingredients together with a spoon or rubber spatula until the mixture is evenly combined and the eggs reach your preferred texture.
• Taste the egg salad and, if desired, adjust the seasoning with small additional amounts of the salt or pepper you already have.
• Serve the egg salad on whole‑grain bread, in lettuce wraps, or as a side with your favorite greens.