Greek Yogurt Egg Salad for 4 Servings

Instructions:

1. Place eggs in a single layer in the pot and cover with water. Bring to a rolling boil, then immediately remove from heat and cover with a lid.
2. Let the eggs sit in the hot water for 12 minutes. Note: This prevents the yolks from overcooking.
3. Transfer eggs to an ice bath for 5 minutes until they are completely chilled to ensure they are easy to peel.
4. In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
5. Peel the cooled eggs and roughly chop them into bite-sized pieces.
6. Add the chopped eggs to the dressing.
7. Stir in the diced celery, dill, and chives.
8. Gently fold with a spatula until the eggs are evenly coated but still hold their shape.
9. Drizzle in the olive oil and give it one final, light stir.