Start by boiling the eggs in a pot covered with cold water, ensuring they are submerged. Bring to a rolling boil, cover, remove from heat, and let sit for 10-12 minutes.

Prepare a bowl with ice water. Transfer eggs to the ice bath for about 5 minutes to cool after boiling.

Cut the ripe avocado in half, remove the pit, and mash it in a bowl until smooth but slightly chunky.

Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Mix until fully combined.

Peel and chop the cooled eggs, then fold them along with the green onions into the avocado mixture without over-mixing.

Serve the salad in a lettuce wrap or on whole grain bread, or chill in the fridge before serving.