Place eggs in a large pot and cover with cold water just about an inch over the eggs.

Bring the pot to a rolling boil, cover the pan and remove from heat. Leave the eggs covered and off the heat for 13 minutes.

Using a slotted spoon, drop the eggs into a large bowl of ice water. Let them cool for a few minutes.

In a large mixing bowl, whisk together Greek yogurt, cayenne pepper sauce, dill, parsley, onion powder, garlic powder, salt, and pepper.

Remove the eggs from ice water and peel. Coarsely chop and fold them to the Greek yogurt mixture.

Serve egg salad in a bowl with carrot sticks, celery sticks and pumpernickel toast on the side.