Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish with olive oil spray or a touch of olive oil to prevent sticking.

Step 2: Boil the Eggs
If you haven’t already, hard-boil your eggs. Place them in a pot of cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Drain and place in an ice bath to cool. Peel once they’ve cooled enough to handle.

Step 3: Chop and Combine
Dice the boiled eggs into bite-sized chunks and place them in a large mixing bowl. Add the diced avocados, chopped green onions, and fresh parsley.

Step 4: Mix the Dressing
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until well combined and creamy.

Step 5: Fold It All Together
Pour the dressing over the egg and avocado mixture. Gently fold everything together using a spatula. Be careful not to mash the avocado completely—you want some texture in the dish.

Step 6: Transfer to Casserole Dish
Scoop the mixture into the prepared baking dish and spread it out evenly. If using cheese, sprinkle it over the top for a golden, melty finish.

Step 7: Bake and Broil
Place the dish in the oven and bake for 15 to 20 minutes, or until heated through. For an extra golden top, broil for 2 to 3 minutes at the end, watching carefully so it doesn’t burn.

Step 8: Garnish and Serve
Remove from the oven and sprinkle with paprika and a little extra chopped parsley for color. Let it cool slightly before serving warm, either on its own or with toasted bread, pita chips, or a fresh green salad.