Instructions

• Place all 8 eggs in a large saucepan and cover with cold water by about 1 inch. Bring to a boil uncovered over high heat. Once the water reaches a rolling boil, continue boiling for 10 minutes. Drain the hot water, rinse the eggs with cold water, then transfer them to an ice bath or very cold water and cool until you can comfortably peel them. (Or use your preferred hard-boil method.)
• Peel the eggs. If you want fewer yolks in the salad (optional), halve each egg lengthwise and remove the yolks from up to 4 eggs and discard them; you may keep all yolks if you prefer. Chop the remaining egg whites and any kept yolks to your desired chunk size. (If using an egg slicer, slice once vertically and once horizontally; if not, chop by hand rather than using a food processor.)
• While the eggs cool or after peeling, combine the dressing and mix-ins in a large bowl: ½ cup 0% fat plain Greek yogurt minus 2 tablespoons (6 tablespoons total), 2 tablespoons fat-free mayonnaise, 2 teaspoons Dijon mustard, a heaping 1/4 cup diced celery, a heaping 1/4 cup thinly sliced green onions (about 1 green onion), 2 teaspoons fresh or dried dill, 1 teaspoon salt, 3/4 teaspoon pepper, a pinch garlic powder, and a pinch sugar (optional). Stir until evenly combined. (Regular yogurt is not recommended because it is too thin.)
• Add the chopped eggs to the bowl and gently fold until the eggs are evenly coated with the dressing. Taste and adjust seasoning as needed—common adjustments are more salt, more pepper, or an extra small dollop of Greek yogurt or mayonnaise.
• If the eggs were warm or you prefer the flavors to meld, cover and chill the egg salad for a few hours before serving. Store airtight in the refrigerator for up to 3 days. Serve with bread, crackers, or as desired.