Begin by hard boiling the large eggs using your preferred method. If boiling on the stove, cover with water and bring to a boil. Cook for 9-12 minutes, then transfer to an ice water bath for 15 minutes. Peel and chop the eggs into bite-sized pieces.

In a large mixing bowl, combine the chopped hard-boiled eggs with the nonfat plain Greek yogurt, fresh dill, chives, garlic powder, and onion powder. Season with salt and pepper to taste.

Gently stir the ingredients until well combined, ensuring the mixture remains chunky yet creamy. Adjust seasoning as needed.

Serve your Healthy Egg Salad immediately on whole-grain bread, in wraps, or in lettuce cups.

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Press plastic wrap against the surface to minimize browning.