Avocado Egg Salad With Greek Yogurt

Place the eggs in a medium saucepan and cover them with cold water so the water sits about 1 inch above the shells. Set the pan over medium heat and bring to a gentle boil, then reduce to a soft simmer and cook for about 9 to 10 minutes until the yolks are fully set but still tender. Immediately transfer the eggs to a bowl of cold water and let them cool for at least 5 minutes (this stops the cooking and keeps the yolks from turning chalky). Gently tap and roll each egg on the counter to loosen the shell, then peel under running water for clean, smooth eggs.

Cut the avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl. Add the lemon juice and mash with a fork until mostly smooth with a few soft pieces remaining. The texture should look creamy and spreadable, not completely puréed (a little texture helps the salad feel fresh and natural).

Roughly chop the peeled eggs into small bite-size pieces using a knife or pastry cutter. Add them to the avocado mixture and gently fold and mash with the fork just until combined. You want a soft, chunky texture where some egg pieces remain visible (avoid over-mashing, which can make the mixture pasty).

Add the Greek yogurt, Dijon mustard, chopped chives, diced celery, salt, and black pepper to the bowl. Fold everything together slowly until evenly coated and creamy. The mixture should look pale green with small egg pieces and flecks of herbs throughout. Taste and adjust salt if needed so the flavor feels bright and balanced.

Cover the bowl and refrigerate the egg salad for about 15 to 20 minutes before serving. This short rest allows the flavors to meld and the texture to firm slightly, making it easier to scoop and spread (it may look a little soft at first, it thickens gently as it chills).