Place eggs in a small saucepan and cover with water.

Add a pinch of salt and bring to a rolling boil.

Cover the saucepan and remove it from the heat.

Let the eggs sit for 15 minutes.

Drain the hot water and crack the eggshells.

Submerge the cracked eggs in cold water.

Drain and peel the eggs.

Set aside to cool.

In a small bowl, combine yogurt, mayonnaise, diced avocado, vinegar, and mustard.

Season with salt and pepper to taste.

Cut cooled eggs and remove one yolk (optional).

Mash the eggs gently.

Fold the mashed eggs into the avocado mixture.

Serve chilled or at room temperature on lettuce, bread, or crackers.