Instructions

• Place the 8 large eggs in a single layer 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 full boil, let it boil for 10 minutes. Drain the hot water, rinse the eggs with cold water, then transfer them to an ice bath (or very cold water) until cool enough to handle. (Or hard-boil the eggs using your preferred method.)
• Peel the cooled eggs. If you want to discard some yolks (optional), cut each egg in half lengthwise and remove yolks from up to 4 eggs; discard those yolks and keep the remaining yolks and all whites (the author uses all 8 whites + 4 yolks). Otherwise keep all yolks.
• Slice or chop the peeled eggs to your preferred chunk size. For large chunks, use an egg slicer: slice once vertically, rotate 90°, and slice again. If you don’t have a slicer, chop by hand (do not use a food processor or you will pulverize the eggs). Set the prepared eggs aside.
• In a large bowl combine: ½ cup 0% fat plain Greek yogurt minus 2 tablespoons, 2 tablespoons fat-free mayonnaise, 2 teaspoons Dijon mustard, heaping 1/4 cup diced celery, 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 of garlic powder, and a pinch of sugar (optional). Stir until the mixture is evenly combined.
• Add the sliced/chopped eggs to the bowl and gently fold them into the dressing until evenly coated and in the chunk size you like.
• Taste and adjust seasoning as needed (more salt, more pepper, or an extra small dollop of Greek yogurt or mayo are common adjustments).
• If the eggs were warm or you prefer a colder salad, cover and chill for a few hours before serving to let flavors meld. Store the egg salad airtight in the refrigerator for up to 3 days. Serve with bread, crackers, or as desired.