Hard-boil the eggs. Place eggs in a pot of cold water, bring to a boil, then turn off heat, cover, and let sit for 10-12 minutes. Drain and run under cold water until cool enough to handle.

While eggs are cooling, finely dice the cucumber. Roughly chop the spinach.

Peel the cooled eggs and chop them into bite-sized pieces.

In a medium bowl, combine the chopped eggs, diced cucumber, chopped spinach, chopped dill, chopped parsley, and sliced green onions.

Add the yogurt, salt, and pepper to the bowl. If using, add the optional sour cream.

Gently mix everything together until the eggs and vegetables are coated in the yogurt dressing.

If using the saltiena, stir it in gently. Taste and adjust salt and pepper if needed.

Serve immediately, or chill for at least 15 minutes for best flavor.