Boil the eggs for 10-12 minutes till hard-boiled.

Peel the eggs and roughly chop; set aside.

In a large bowl, whisk together the Greek yogurt, mustard/Dijon mustard (if opted for), lemon zest, salt, and pepper. Add the chopped spring onions and coriander leaves, and stir to combine. Place the chopped eggs into the bowl and stir again to combine with the dressing.

Serve the egg salad in a sandwich, lettuce cups, salad, or even as it is with veggies.