Put the eggs into the empty pot and run enough cold water to cover the eggs by 1/2 inch.

Bring the eggs to a gentle boil.

Turn off the heat, cover the pot and allow the eggs to sit for exactly 7 minutes.

Grab a large bowl, add ice and cold water and have it ready.

After exactly 7 minutes, carefully pour the water out of the pot and place the eggs into the ice bath for about 3 minutes.

While you are waiting for the eggs to cook and cool, get a small bowl and add the yogurt, curry powder and salt. Mix it together.

Next, crack and peel each egg then place it in a medium sized mixing bowl. Add the yogurt mixture, onions, and chives (add the optional ingredients during this step as well).

Mash the ingredients together with a fork, but not too much. You do want the egg salad to have texture.

If you need more moisture in your egg salad, add a little bit more yogurt, a little at a time, until it is the right consistency. Taste it and then adjust the flavor with a bit more salt if necessary.