Finely chop the hard boiled egg on a cutting board and transfer it into a bowl. Add the Greek yogurt or mayonnaise, mustard, paprika, salt and pepper, and mix well to combine the ingredients. Adjust more mayo or yogurt if necessary to your liking.

Remove the pit from the avocado and place it in the lunch container. Squeeze the lemon over the avocado and scoop the egg salad on top. Alternatively, you can score the avocado with a knife and use a spoon to remove the avocado pieces directly inside the lunch container. Squeeze the lemon on top of the avocado and scoop the egg salad on top.

In separate compartments or containers pack fresh fruit, veggies, and snacks. Refrigerate until ready to pack inside a lunch bag with an ice pack if necessary.