Step 1

If you haven't already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.

Step 2

Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.

Step 3

Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).

Step 4

Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.

Step 5

Top with fresh herbs if desired and serve.

Step 6

Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days.