Step 1

Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.

Step 2

Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. Peel the eggs.

Step 3

In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.

Step 4

Chop the eggs and add them to the bowl, along with the chopped red onion.

Step 5

Stir until well combined.

Step 6

Taste and season, as needed.

Step 7

Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.