Boil the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes. Then transfer them to an ice bath to cool completely before peeling.

Slice and separate:
Peel the eggs, slice them in half lengthwise, and gently scoop the yolks into a mixing bowl. Set the egg whites aside on a serving plate.

Make the filling:
Add the ripe avocado, Dijon mustard, Greek yogurt, garlic powder, onion powder, salt, and pepper to the bowl with the yolks. Mash everything together until smooth and creamy.

Fill the eggs:
Spoon or pipe the avocado mixture back into the egg white halves.