Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pot, turn off the heat, and let them sit for 10-13 minutes.

While the eggs are cooling, slice your ripe avocados in half and scoop the flesh into a mixing bowl. Add the Greek yogurt, freshly squeezed lemon juice, and a drizzle of extra virgin olive oil to the avocados. Mash everything together with a fork until creamy.

Once the eggs are fully cooled, carefully peel and chop them into bite-sized pieces. Gently fold the chopped eggs into the avocado mixture, along with chopped celery.

Sprinkle in salt, black pepper, and a pinch of cumin to elevate the taste. Stir well to ensure the seasonings are thoroughly distributed.

Your Zesty Avocado Egg Salad is now ready to be served! Enjoy it immediately or store leftovers in an airtight container with plastic wrap pressed against the surface.