Hard-boil the eggs by placing 2 large eggs in a pot with cold water. Bring to a boil, then cover and let sit for 9-12 minutes. Transfer eggs to an ice bath.

Mash 1 ripe avocado in a mixing bowl until creamy yet slightly chunky.

Chop the cooled hard-boiled eggs and add to the avocado.

Add 2 tablespoons of Greek yogurt, 1 teaspoon of Dijon mustard, and the juice of half a lemon. Mix gently.

Fold in 2 tablespoons of chopped fresh chives and season with salt and black pepper to taste.

Garnish with a dash of paprika and serve on whole-wheat toast, in lettuce wraps, or with tortilla chips.