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Place the eggs in a large saucepan and cover with cold water then bring to a boil over medium-high heat.
When the water begins to boil cover the pan and turn off the heat then let the eggs sit for 10 minutes.
Rinse the eggs under cold water then peel the eggs.
Chop the eggs then add the chopped eggs to a large bowl and mix in the yogurt, pickle, onion, mustard, a dash of salt, and a dash black pepper.
Taste the egg salad and season with additional salt & pepper as needed.