Place eggs in a medium pot. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.

Wait 10 minutes and transfer eggs to a colander; place under cool running water to stop the cooking.

While eggs are still cooling, scoop 1/2 Avocado into a bowl and mash with a fork until you reach your desired consistency.

Stir in 2 tablespoons Greek Yogurt, 1 teaspoon Mustard, 1 teaspoon Salt, and 1 teaspoon Pepper to the mashed Avocado.

Peel eggs and add them to the Avocado mixture one at a time, chopping each egg into the mixture with a fork as you go.

Serve over a bed of arugula for a light, Gluten-Free option, or on top of toasted bread for a healthy, Vegetarian lunch.