Sub the mayo for Greek yogurt to save some fat and calories.
Place eggs at the bottom of a medium saucepan and fill with water until they are covered by an inch of water. Place on burner and bring to a boil. Once at a boil, turn off heat and cover. Let sit in hot water for 10 minutes. Rinse in cold water until cool enough to handle.
In a medium bowl combine the yogurt and remaining ingredients. Slice the eggs and add to the yogurt mixture. Combine with a fork, breaking up the egg pieces into small chunks.
Add to slices of cucumber or make into a sandwich. Refrigerate any leftovers in a covered container for up to a week.