Start by selecting ripe avocados that yield slightly when pressed. Cut them in half and twist to separate the halves. Remove the pit carefully and scoop the buttery flesh into a mixing bowl using a spoon. Mash the avocado with a fork until you achieve a creamy consistency.

In the same bowl, add a generous dollop of Greek yogurt and a spoonful of Dijon mustard to the mashed avocado. Stir together until smooth.

Prepare 6 hard-boiled eggs by simmering them for 8-11 minutes, then cool in cold water before peeling. Mash 2 eggs into the avocado mixture and dice the remaining 4 eggs, gently folding them in.

Chop fresh scallions or chives into fine rings, and stir them into the avocado egg salad.

Sprinkle in salt and black pepper to taste, adjusting as needed. Optionally, add chili flakes for heat.

Assess the consistency of the salad; mash more for a creamier texture or leave it chunky as preferred.