Hard-cook eggs: place eggs in a saucepan filled with water; bring water to a boil and reduce to a simmer, and cook partially covered for 10 minutes; transfer eggs to a bowl of cold water filled with ice for a few minutes before peeling.

Peel & chop eggs when cooled.

In a medium serving bowl, combine the chopped eggs, cucumbers, tomatoes, onions and parsley.

In a small bowl or large measuring cup, combine the tahini, lemon juice, mustard, garlic, water, honey and salt.

Toss the salad with the dressing (using as much or as little dressing as you like); top with pita chips and serve immediately. Season with black pepper if desired.

Notes & Suggestions:

Use Eggland's Best Hard Cooked & Peeled eggs to reduce prep time.

For more flavor, add olives or tuna to the salad.