Carefully place the eggs in a pot of cold water and bring it to a boil over medium heat. Once boiling, let them simmer for about 10-12 minutes.

Remove the eggs from the hot water and place them in an ice bath or under cold running water for a few minutes.

After cooling, gently tap the eggs to crack the shell, then peel them under running water. Chop the eggs into bite-sized pieces and set them aside.

While the eggs cool, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice the avocado into small cubes.

In a separate bowl, mix the Greek yogurt and lemon juice together until well combined.

Gently fold the chopped eggs and diced avocado into the yogurt dressing.

Taste your salad mixture and add salt or pepper as desired. Give it one last gentle stir and serve fresh.