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In a medium bowl, mash the avocado, with lemon juice together leaving some medium/small chunks.
Add mayo and greek yogurt, stir to combine, add salt and pepper to taste. Set aside.
Boil and peel the eggs and chop them into ¼ inch pieces. Add them to a large bowl.
Add the rest of the ingredients to the eggs, including the avocado mixture and stir to combine.
Taste and adjust for salt and pepper.
Refrigerate for 30 minutes before serving.
Garnish with chopped chives, green onion and paprika before serving.