Start by placing the eggs in a pot and covering them with cold water, about an inch above the eggs. Turn the heat to medium-high and bring the water to a gentle simmer. Once simmering, cover the pot and start a timer for 6-7 minutes.

After the timer goes off, carefully transfer the eggs to an ice bath using a slotted spoon or tongs to halt the cooking process. Let them sit in the ice bath for about 5–10 minutes until completely cool.

In a large mixing bowl, mash the peeled eggs with a fork until slightly chunky. Then, add in the ripe avocado and plain Greek yogurt, mixing until creamy. Next, incorporate the diced dill pickles and capers, continuing to mash until well combined.

Stir in the finely chopped red onion, fresh parsley, and the zesty lemon juice. As you mix, fold in the sliced green onions and stone ground mustard. Taste the mixture and add salt as needed.

To serve, toast your favorite bread until golden brown. Generously spoon the egg salad mixture onto the toast or into crisp lettuce leaves.