Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10 minutes.

While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork or potato masher until smooth.

After 10 minutes, carefully remove the cooked eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.

Add the chopped eggs to the bowl with the mashed avocado. Stir in the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Mix until well combined.

Add the sliced green onions, and season with salt and black pepper to taste. Mix gently to incorporate all ingredients.

Serve immediately on sandwiches, in lettuce wraps, or as a side salad. If not serving right away, transfer the egg salad to a food storage container and refrigerate until needed.