Egg salad hold the mayo

I really can't stand mayo the look the smell just no, but mustard on the other hand I could put on anything. It's a much healthier and flavorful swap anyway, and it's a great way to use leftover salmon, chicken, hard-boiled eggs, or tofu to make a protein filled lunch on warmer days.

Serves four:
8 hard-boiled eggs chopped (I used 6 yolks)
3 tablespoons mustard (whatever type you prefer)
1 tablespoon Greek yogurt
2 celery stalks chopped
1/4 red onion chopped
15-20 corinchons chopped
Salt, pepper to taste

1. Mix all ingredients together in a large bowl. Some things may need more or less depending on how you like it.
2. Put in the refrigerator and allow to get cold.
3. Serve cold with lettuce for wraps or bread/crackers.