1. Hard boil the eggs, then cool, peel, and chop them.
2. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
3. Mash the avocado with a fork until creamy but still slightly chunky.
4. Add Greek yogurt and mix to combine for a creamy texture.
5. Stir in chopped hard-boiled eggs.
6. Finely chop celery, red onion, or green onion and mix them into the salad for crunch.
7. Season with salt, pepper, and Dijon mustard if using.
8. Squeeze fresh lemon juice over the mixture to enhance the flavor and prevent browning.
9. Add finely chopped herbs like dill, parsley, or chives if desired.
10. Stir everything together gently until well combined.
11. Serve immediately on bread, lettuce, or with crackers.
12. Store leftovers in an airtight container in the refrigerator for up to 1-2 days.