Eli Zabar's Egg Salad

Great recipe from the New York Times! I have started getting recipes from the times in my Facebook feed and this one is a hit! I never really liked egg salad but something sounded good about this. It's so simple. I replaced the mayonnaise with greek yogurt and it was really, really good.

INGREDIENTS
8 large eggs
⅓ cup mayonnaise
 Salt
 pepper
1 tablespoon chopped fresh dill
4 slices bread

PREPARATION
Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.

Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.

In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.