Begin by hard boiling the eggs; place them in a pot and cover with water, bringing it to a gentle boil over medium heat. Once boiling, cover and reduce the heat to low for 9-12 minutes.

Remove from heat, then transfer the eggs into an ice bath for 10 minutes to cool.

While the eggs chill, finely chop the vegetables and herbs.

In a large mixing bowl, peel the cooled eggs and chop them into bite-sized pieces.

Add in the chopped vegetables, mayonnaise, Greek yogurt, and mustard to the bowl, folding gently until well coated.

Sprinkle in salt and pepper to taste, mixing again for even distribution.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle stir and serve on bread, over greens, or enjoy by the spoonful.