Start by placing eggs in a pot of cold water, ensuring they’re covered by at least an inch of water. Bring the water to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook the eggs for 10-13 minutes. While they cook, prepare an ice bath by filling a bowl with ice and cold water. Once done, transfer the eggs immediately to the ice bath for about 5 minutes to cool and simplify peeling.

While the eggs cool, grab a large mixing bowl and add the ripe avocados. Using a fork or potato masher, mash them until they reach a smooth yet slightly chunky consistency. Then, mix in Greek yogurt, fresh lemon juice, and a drizzle of extra virgin olive oil. Blend them together until creamy and well combined, ensuring the vibrant green color shines without browning.

After peeling the cooled eggs, chop them into bite-sized pieces and gently fold them into the avocado mixture. Add diced celery for a delightful crunch, along with your choice of fresh herbs—like parsley or dill—for an aromatic lift. Carefully incorporate all ingredients using a spatula to maintain the creamy texture of the avocado without over-mixing.

Now it's time to elevate the flavors in your zesty avocado egg salad. Sprinkle salt, pepper, and cumin over your combined mixture. Stir gently until every ingredient is evenly coated, tasting as you go to adjust the seasoning to your preference. This step packs a punch of flavor, making the egg salad truly irresistible.

Your vibrant Zesty Avocado Egg Salad is ready to shine! Serve it immediately on a plate, or in a colorful lettuce cup or bell pepper boat for a fun presentation. If you must store any leftovers, press plastic wrap directly onto the surface of the salad and keep it in the fridge for up to a day.