Place eggs in a saucepan and cover with cold water by about one inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let the eggs stand for 10-12 minutes for perfect hard-boiled eggs.

While the eggs are cooking, prepare an ice bath. Once the 10-12 minutes are up, use a slotted spoon to transfer the eggs to the ice bath to stop the cooking process. Let them cool completely for at least 5-10 minutes before peeling.

While the eggs cool, prepare the avocado base. Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Immediately add the fresh lemon juice to prevent browning. Mash the avocado with a fork to your desired consistency – leave it slightly chunky for more texture.

To the mashed avocado, add the Greek yogurt, finely chopped red onion, fresh dill, fresh chives, Dijon mustard, salt, and black pepper. Stir until everything is well combined.

Once cool, peel and roughly chop the hard-boiled eggs. Add the chopped eggs to the avocado mixture in the bowl.

Gently fold the chopped eggs into the avocado dressing until just combined. Be careful not to overmix, as it can make the salad mushy and turn it overly green. Taste and adjust seasoning with more salt or pepper if needed.

Serve immediately on sandwiches, in lettuce wraps, with crackers, or as a side dish. Garnish with an extra sprinkle of chives or paprika if desired.