Start by placing large eggs in a pot and covering them with cold water. Bring to a boil over medium-high heat, cover, reduce heat to low and simmer for 10–13 minutes. Transfer eggs to an ice water bath for about 5 minutes.

While the eggs cool, slice ripe avocados in half, remove pits, and scoop flesh into a large mixing bowl. Add Greek yogurt, lemon juice, and olive oil. Mash until creamy, leaving a few chunks for texture.

Once the eggs have cooled, peel them under cool running water, chop into small pieces, and add to the avocado mixture.

Finely chop celery and fold into the mixture, then sprinkle in cumin, salt, and pepper. Mix gently, keeping some egg chunks intact.

Serve immediately in lettuce leaves, whole grain pita, or enjoy on its own for a vibrant, nutritious lunch.