Mediterranean Egg Salad with Olives and Feta

1.Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.

2.Once boiling, cover the pot, remove it from heat, and let the eggs sit for 12 minutes.

3.After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.

4.Peel the cooled eggs and chop them into bite-sized pieces.

5.In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.

6.Gently fold in the chopped eggs, Kalamata olives, feta cheese, and fresh parsley until everything is evenly coated with the dressing.

7.Taste and adjust seasoning with more salt and pepper if needed.

8.Serve the Mediterranean egg salad on a bed of greens, in a sandwich, or with pita chips.