Bring a pot with water to a boil then gently lower in the eggs and cook uncovered for 9-10 minutes. Be sure that the eggs are fully submerged in water the entire time. While the eggs are cooking, prepare a large bowl with ice and cold water.
After the timer goes off, transfer the eggs to the large bowl with ice and water to shock the eggs and stop the cooking process. Allow the eggs to cool for just 1-2 minutes then gently tap each end to crack the shell and gently peel the eggs. Using wet hands will make the peeling process easier.
Mash the hard-boiled eggs in a bowl then add the Greek yogurt, mayo, mustard, salt and black pepper and mix well to make the egg salad.
To make the eggocado crackers, place a baby spinach leaf on top of a Wellington Traditional Water Cracker, followed by 2-3 slices of the grape tomato, avocado slice, a bit of the egg salad, and lastly thinly sliced scallion.
