To hard boil eggs, bring a large pot of water to a rolling boil. Add the eggs, and turn down the heat slightly so that eggs do not bounce aggressively against each other and crack. Let cook in boiling water for 13 minutes.

While the eggs are cooking, fill a medium-sized bowl with ice water.

Stack bacon slices on a cutting board and cut into ½ inch slices cross-wise (if you are using lardons, you can skip this step). Place in small skillet, turn heat to medium-high, and cook until bacon pieces brown and fat renders, about 5-7 minutes. Remove from pan and drain on paper towels.

After the eggs have cooked for 13 minutes, use a slotted spoon to remove them from the hot water and place into the ice bath.

Wait 5 minutes, then remove eggs from ice bath and peel.

Meanwhile, whisk together mayonnaise, greek yogurt, dijon mustard, 1 T. of chopped chives, salt, and pepper in a large bowl.

When eggs are cooled and peeled, chop into small chunks and place into a large bowl. Add ¾ of the mayonnaise-yogurt dressing and stir gently. If your egg salad needs more dressing, add the remaining amount (size of eggs varies, so not adding all the dressing at once helps make sure you don't overdress your egg salad).

Add bacon and mix gently again.

Sprinkle with remaining tablespoon of chives and serve.