In a saucepan, add 6 cups of water with ¼ cup of white vinegar. The vinegar softens the egg shell. Once the water is at a rolling boil, gently drop your eggs in and set your timer for 8 minutes. Once your eggs are done, immediately place them in a bowl of ice water and set it in the fridge. Wait for the eggs to completely cool before peeling. The best way I've found to shell eggs is to tap the pointier end with the back of a spoon and to peel them under running water.Gently dry off your eggs with a paper towel.

Remove the egg yolks from the whites. Mash up the yolks with the back of a fork until it meets your standard of chunky and creamy. dice up your avocado and mash it up with the egg yolks again, to your desired chunkiness. Slice up your egg whites to bite sized chunks and stir them into your salad.

Chop up your green onion, leaving the greenest bits off to the side and add the white bits of the green onion to your serving bowl. Add your yogurt and mustard and get to stirring. Add your salt and pepper midway through the stirring process.

You can eat it plain, slather your goop on toast or a gigantic carb wheel jersey bagel with tomato and onion, whatever way you choose! Just be sure to sprinkle the green scallion on top.