1: Hard-boil 6 eggs or bake at 325°F for 25 minutes.
2: Remove from heat and immediately place in an ice water bath for 1-2 minutes.
3: Peel the eggs and cut into a rough dice.
4: Place the eggs in a large mixing bowl, then add the celery, Greek yogurt, Dijon mustard, lemon zest, salt and pepper.
5: Stir to combine.
6: Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
