Place eggs in a large saucepan and cover them with cold water. Bring the water to a boil, and let the eggs cook for 10 minutes. Once they’re done, drain the hot water and place the eggs in an ice bath to cool. Alternatively, you can make my Air Fryer Hard Boiled Eggs.

Once your eggs are cooled and peeled, chop them up into bite-sized pieces. You can make them as chunky or as finely chopped as you like, depending on your texture preference.

In a large mixing bowl, combine the Greek yogurt, Dijon mustard, pickle relish, and a bit of salt and pepper.

Add the chopped eggs to the bowl, along with the greek onions. Gently fold everything together until the eggs are well coated with the creamy dressing. Taste and adjust the seasoning as needed.

Spoon your egg salad onto a slice of whole-grain toast, pile it into lettuce wraps, or just enjoy it straight out of the bowl. Garnish with some chopped fresh chives or parsley for a pop of color and extra flavor.