Greek Yogurt Egg Salad
8 large eggs
2/3 cup greek yogurt
1 tablespoon mayonnaise
1 teaspoon dried dill
Salt and freshly ground black pepper, to taste
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.