Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath for 5 minutes.

While the eggs are cooling, finely chop the red onion and fresh dill. Set aside in a large mixing bowl.

Once the eggs are cooled and peeled, chop them into small cubes and add to the bowl with onion and dill. Crumble the feta cheese into the bowl.

In a separate bowl, combine Greek yogurt and lemon juice. Whisk until smooth, season with salt and pepper, then pour over the egg mixture.

Gently fold the ingredients together until coated, being careful not to mash the eggs.

Serve the salad on mixed greens, in sandwiches, or in cucumber slices. Enjoy immediately or refrigerate for 30 minutes to meld flavors.