Egg Salad with Greens in 25 Minutes

Instructions:

1. Place eggs in a saucepan and cover with 1 inch of water. Bring to a rolling boil, then turn off the heat, cover, and let sit for 11 minutes. Immediately transfer eggs to an ice bath, then peel once cooled.
2. Dice the peeled eggs into bite-sized chunks.
3. In a mixing bowl, whisk together the Greek yogurt, mustard, lemon juice, salt, and pepper until smooth. Fold in the eggs, minced red onion, and chives until evenly coated.
4. Layer mixed baby greens in a large serving bowl or two individual plates. Scatter halved cherry tomatoes and diced cucumbers over the top.
5. Scoop the egg salad into the center of the greens and drizzle the edges of the vegetables with olive oil and a pinch of salt.