Add eggs to a saucepan and fill with enough cold water to cover them by about an inch. Bring the water to a rolling boil, cover with a lid, turn off the heat and remove from heat.

Let the eggs sit in the hot water for 10-12 minutes. Carefully remove the eggs from the hot water and immediately transfer them to a bowl of ice water. This helps stop the cooking process and makes the eggs easier to peel.

Once peeled, transfer eggs to a mixing bowl and use a fork to mash them.

Cut the avocado in half, remove the pit, and scoop out the flesh into the same mixing bowl as the chopped eggs.

Mash the avocado with a fork until it reaches your desired consistency. Some prefer it smoother, while others like it chunkier.

Add plain Greek yogurt, lemon juice, chives, dill, dijon mustard, salt, and pepper to the bowl. Mix everything together until well combined.

If you prefer a lower-carb option, you can spoon the avocado egg salad into a sliced bell pepper, as a filling for lettuce wraps, or mixed into a salad. Otherwise you can spoon it on to whole-grain bread or crackers.

If using bell peppers, cut in half and remove the seeds. Spoon ½ cup of egg mixture into each half, and serve.