Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Transfer eggs to an ice bath to cool for 5 minutes, then peel and slice in half lengthwise.

In a mixing bowl, scoop out the yolks and mash them with the avocado, Greek yogurt, parsley, chives, lemon juice, garlic, salt, and pepper until smooth.

Transfer the mixture to a piping bag and fill the egg whites with the green goddess mixture.

Sprinkle with additional chives and capers if using. Serve immediately or refrigerate until ready to serve.