Place three large eggs in a saucepan and cover them with cold water. Bring to a rolling boil, cover, and remove from heat. Let sit for 12 minutes and then transfer to an ice bath for 5 minutes.

While the eggs cool, cut the avocado in half and remove the pit. Scoop the flesh into a mixing bowl and mash with a fork until creamy yet slightly chunky, about 1-2 minutes.

Once cooled, peel and chop the eggs into bite-sized pieces. Add to the bowl with the mashed avocado, mixing gently.

Add Greek yogurt, Dijon mustard, and lemon juice to the mixture. Stir gently until well combined.

Fold in chopped chives and season with salt and pepper to taste.

Serve immediately on whole-wheat toast, in lettuce cups, or with whole-grain crackers.