Steps

• Start by boiling your eggs to perfection. Place 6 large eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from heat. Let the eggs sit in the hot water for about 10-12 minutes. Transfer the eggs to an ice bath to cool, which stops the cooking process and makes it easier to peel the eggs without leaving bits of shell behind.
• After cooling, peel the eggs and place them on a cutting board. Use a knife or an egg slicer to chop the eggs into small, uniform pieces for a better mix. Move them into a large mixing bowl as you go. Chopping eggs not only improves the texture but also ensures every bite is balanced with yolk and white.
• In a separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. This combination forms a creamy, tangy dressing that coats the eggs beautifully. It's lighter and healthier than traditional mayonnaise-based dressings. Adjust seasoning to your liking before mixing it with the other ingredients.
• Pour the dressing over the chopped eggs. Add the chopped celery, green onions, and optional fresh dill. Gently stir all the ingredients until they are well combined. Be cautious not to over-mix, as this can break down the eggs and negatively impact the salad's texture.
• Transfer the egg salad into a serving container and chill it in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld together for a tastier result. Serve it cold on a bed of fresh lettuce, as a sandwich filling, or enjoy it straight from the bowl for a quick and easy meal.