Place the peeled and pitted avocado in a medium mixing bowl and mash with lemon juice using a fork until desired consistency is achieved.

Add the diced hard-boiled eggs, Greek yogurt, salt, and black pepper to the bowl.

Gently fold the ingredients together until the eggs are evenly coated with the avocado mixture.

Garnish with chopped chives and serve immediately on toasted bread, lettuce wraps, or crackers.

Note: To prevent oxidation, ensure the salad is consumed within 4 hours or stored with plastic wrap pressed directly against the surface.