Cook eggs: Fill a pot with cold water and put in the eggs. Bring to a boil over medium-high heat. Cover the pan with a lid, turn off the heat and let stand for 14 minutes.
Immediately drain the warm water and fill the kettle with cold water and ice hockey. Let sit 10 minutes then peel off the eggs.
Or, cook eggs in an Instant Pot.
In a large bowl, whisk together the Dijon mustard, plain Greek yoghurt (or carrot ), pepper and salt.
Chop the eggs and add them into the bowl, together with the chopped red onion.
Stir until well blended.
Taste and year, as required.
Drink egg salad in a sandwich with lettuce, on toasted bread topped with chopped avocado, or in lettuce wraps.