Prepare hard-boiled eggsStovetop: bring a pot of water to a rolling boil, gently add eggs - they should all be fully submerged, reduce heat to low, cook for 8-10 minutes, carefully submerge eggs into ice bath to cool before peeling
While eggs are cooking, chop veggies: celery, red onion, and chives*Make sure all veggies are dry to avoid excess water in egg salad
Once eggs are cooled and peeled, dice eggs and add to a large bowl with chopped vegges*Make sure eggs are dried before chopping to avoid excess water in egg salad
In a small bowl, mix together greek yogurt, dijon mustard, salt, and pepper
Pour yogurt mixture over eggs & veggies - stir to combine
Serve immediately or store in an air tight container in fridge
Before serving, gently stir egg salad to combine if separation occurs