Avocado Egg Salad Recipe 2 hard boiled eggs, chopped2 hard boiled egg whites, chopped2 small avocados, pitted and peeled1 tablespoon plain Greek yogurt (we use Chobani)1 tablespoon fresh lemon juice2 tablespoons chopped green onion1/4 teaspoon Dijon mustardSalt and freshly ground black pepper, to taste directions: 1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.