Place your eggs in a large sauce pot.

Fill pot with enough cold water to cover the eggs and come 1-inch above the eggs.

Bring the water to a full rolling boil.

Once the water reaches a rolling boil, remove pot from heat and cover.

Let the pot sit (covered) for 15 minutes.

Create an ice bath in a large bowl by adding a handful of ice to the bowl and fill with cold water.

Add the cooked eggs to the ice bath and allow them to sit for 5 minutes.

Carefully crack each egg against the counter and peel under running water.

Chop the cooked eggs. I like to slice them into about ¼ inch pieces.

Add the eggs to a large mixing bowl, along with the Greek yogurt, Dijon mustard, pickles, onion, pickle juice, sea salt, black pepper, garlic powder, and dill.

Carefully mix the ingredients together until combined.