2tablespoonsjalapeño, diced, remove seeds and dice small
3tablespoonsfresh dill , .5 ounces
pot to boil the eggs
large mixing bowl
Boil a pot of water for the eggs.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt and pepper. Stir well.
Add the diced onion, diced celery, diced black olives, diced jalapeno, and fresh chopped dill. Toss until well coated in the dressing.
Once the water is boiling, cook the eggs in the boiling water for 10-11 minutes. This will give you firm center.
Run the eggs under cool water to bring down the temperature. Once they are cool, peel and chop your eggs and add them to the bowl with the other ingredients. Toss the salad until everything is well combined.
Chill the salad covered in the refrigerator for 30 minutes before serving.