Healthy Avocado Egg Salad (No Mayo)

1. 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.
2. Wait 10 minutes and transfer eggs to a colander; place under cool running water to stop the cooking.
3. While eggs are still cooling, scoop the avocado flesh into a bowl and mash with a fork until you reach your desired consistency.
4. Stir in Greek yogurt, yellow mustard, salt, and pepper into the mashed avocado.
5. Peel eggs and add them into the avocado mixture one at a time, chopping each egg into the mixture with a fork as you go.
6. Serve over a bed of arugula for a light, gluten-free option, or on top of toasted bread for a healthy, vegetarian lunch.
7. Garnish with paprika.