Hard boil the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes before transferring to an ice bath to cool. Peel and chop them into bite-sized pieces.

Prepare avocados. Cut the two ripe avocados in half and remove the pits. Scoop the green flesh into a mixing bowl, discarding the skins.

Mash avocados. Use a fork to mash the avocados until creamy but slightly chunky, creating a delightful texture.

Combine ingredients. Add the chopped eggs, Greek yogurt, lemon juice, olive oil, finely chopped celery, parsley (or dill), and cumin to the mashed avocados, mixing gently.

Season well. Sprinkle in fine sea salt and freshly ground black pepper to taste.

Mix thoroughly. Gently fold all the ingredients together until they’re well combined.