Gently place the eggs into a saucepan, ensuring they’re in a single layer. Add cold water to cover the eggs by at least 1 inch. Set the pan over high heat and bring to a rolling boil. Once boiling, cover with a tight lid, turn off the heat, and let the eggs stand undisturbed for 10-13 minutes for firm yolks.

Tip: An egg timer can be handy here to ensure accuracy!

Prepare an ice water bath. Once the time is complete, use a slotted spoon to transfer the eggs into the bath. Let them chill for at least 5 minutes to make peeling much easier!

Chef’s Tip: Gently tap the eggs on a hard surface to crack the shell before you peel—it helps the shell come off smoother!

Slice the avocados in half, discard the pits, and scoop the flesh into a large mixing bowl. Add the Greek yogurt, fresh lemon juice, and olive oil. With a fork, mash everything together until you reach your desired consistency.

Tip: Use a bit of lemon juice on the avocados if they sit too long before mixing to keep them vibrant.

Once the eggs are cool, gently peel and chop them. Add the chopped eggs to the avocado mixture.

Tip: Letting everything sit together can intensify the flavors.

Gently fold in the chopped celery, parsley (or dill), and cumin. Season with salt and pepper to your liking. Stir carefully, ensuring not to overmix to keep that lovely texture.

Serve immediately for the best taste and texture. This salad works beautifully atop mixed greens, in whole-grain wraps, or as a snack with fresh vegetable sticks.