1-Place eggs in a large saucepan and cover with cool water by 1 inch. Bring to a boil; add ½ tablespoon salt and 1 tablespoon vinegar to the water for easier peeling. Once boiling, set a timer for 10 minutes. Remove from heat and run eggs under cold water for a few minutes. Let sit in cool water for 10 minutes until room temperature.

2-Peel the eggs. Discard the yolks from 4 of the eggs. Chop the remaining whole eggs and the 4 egg whites and add to a bowl.

3-Add the plain nonfat Greek yogurt (or light mayonnaise), Dijon mustard, chopped chives (or green onion), dill pickle relish, ½ teaspoon salt, and ¼ teaspoon pepper to the bowl. Mix well.

4-Serve as a sandwich, on an open-faced sandwich, or with crackers.

First Step: Hard boil the eggs by placing them in a pot and covering with cold water. Bring to a boil, then lower heat and simmer for 10 minutes. Afterward, transfer eggs to cold water to cool and peel.

Second Step: Chop the cooled eggs into small, uniform pieces for consistent texture.

Third Step: In a mixing bowl, combine the chopped eggs, Greek yogurt, and Dijon mustard. Stir gently to blend.

Fourth Step: Add chopped celery stalk and fresh chives to the mixture. Season with salt and pepper to taste.

Fifth Step: Mix all ingredients thoroughly and taste to adjust seasonings.

Final Step: Serve immediately or refrigerate for up to 3 days. This recipe can be easily adapted, like in our grilled chicken sandwich for a twist on high protein meals!