Boil the eggs

• Place the eggs in a saucepan, cover with cold water and bring to a boil.
• Cook for about 10 minutes, then drain and cool in cold water before peeling.

Prepare the cucumber

• Slice the cucumber thinly.
• Lightly salt it and let it drain in a colander to release excess water.

Make the dressing

• In a mixing bowl, whisk the Greek yogurt, mayonnaise, mustard and lemon juice.
• Season with salt and pepper.

Assemble the salad

• Chop the peeled eggs and add them to the dressing with the drained cucumber.
• Fold in the chopped dill and chives and mix gently.
• Serve chilled or immediately.