Boil the eggs: Place eggs in a pot, cover with cold water by an inch, and bring to a gentle boil. Once boiling, cover, turn off heat, and let sit 10–12 minutes. Transfer to an ice bath for 5–10 minutes, then peel.

Make the dressing: In a bowl, whisk 1/3 cup Greek yogurt and 2–3 tablespoons mayonnaise (or use all yogurt/mayo), 2 teaspoons Dijon, 1–2 teaspoons lemon juice, 1/4 teaspoon garlic powder, a pinch of paprika, and salt and pepper to taste. Adjust acidity and seasoning until it tastes bright and savory.

Chop mix-ins: Finely dice 2 celery stalks, 2–3 tablespoons red onion, 2 tablespoons pickles, and 1–2 tablespoons fresh dill. Keep the pieces small so they fold into the salad easily.

Build the egg salad: Roughly chop the peeled eggs. Add to the dressing with the celery, onion, pickles, and dill. Fold gently with a spatula. Aim for a creamy but not soupy texture; add more yogurt or mayo if it feels dry.

Taste and tweak: Add more salt, pepper, or lemon as needed. For extra kick, stir in a few chili flakes or hot sauce.

Prep the base: In serving bowls, add a handful of mixed greens. If using grains, add 1/2 to 3/4 cup cooked quinoa, brown rice, or farro to each bowl. Drizzle greens with a little olive oil and a pinch of salt.

Add fresh toppings: Halve a handful of cherry tomatoes, slice cucumber, and cube or slice 1/2 avocado per bowl. Arrange them around the bowl.

Spoon on the egg salad: Add a generous scoop (about 1 cup) to the center of each bowl.

Finish with crunch: Sprinkle pumpkin or sunflower seeds, or add crushed crispy chickpeas. Dust with a little paprika and black pepper for color and flavor.

Serve: Enjoy right away, or chill for 10 minutes if you like it extra cold and set.