Hard-boil the eggs. Place eggs in a pot, cover with water by 1 inch, bring to a gentle boil, then cover and turn off heat. Let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.

Prep the mix-ins. Finely dice celery and red onion. Chop herbs. Set aside.

Mash the base. In a large bowl, add the avocado, Greek yogurt, Dijon, lemon juice, and a pinch of salt and pepper. Mash with a fork until mostly smooth with some texture.

Chop the eggs. Roughly chop the eggs into bite-size pieces. You want chunks, not a paste.

Combine. Gently fold the eggs, celery, red onion, and herbs into the avocado mixture. Avoid overmixing so the eggs stay chunky.

Taste and adjust. Add more lemon for brightness, more Dijon for kick, and salt and pepper as needed. If you like a touch of heat, stir in hot sauce or a pinch of cayenne.

Serve. Spoon onto toast, tuck into lettuce wraps, wrap in a tortilla, or pile over a salad. Finish with a sprinkle of herbs, cracked pepper, or paprika.