Mayo-Free Egg Salad

Place eggs in a medium saucepan with enough water to cover them. Bring the water to a boil. Let it boil for about 15 seconds, then turn off the heat. Keep the lid on the pot and let it sit for 10 minutes. Strain the water out and replace it with cold water to stop the eggs from overcooking. Alternately, you could transfer the eggs to a bowl of ice water, but that would require another bowl.

Peel the eggs and place them in a medium bowl. Add yogurt, vinegar, and dill (or any additional add-ins below); mash with a fork. Add salt and pepper to taste.

Makes about 3-4 servings.

Additional add-ins:
other fresh herbs (cilantro, basil, chives, rosemary, thyme, etc.)
celery
pickles
onions/green onions
bell peppers
cucumbers
basil pesto
apples
bacon
nuts
sun-dried tomatoes
feta or cotija cheese
curry powder
minced chipotles in adobo sauce, cilantro and lime juice