Place your eggs in a pot and cover them with cold water by about an inch. Bring to a rolling boil over medium heat, then cover and remove from heat. Let sit for 10-13 minutes, then cool in an ice bath.

Slice ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash until creamy but slightly chunky. Mix in 1/2 cup Greek yogurt, lemon juice, and olive oil until well incorporated.

Peel the cooled eggs under running water to make it easier. Chop the eggs into bite-sized pieces and gently fold them into the avocado mixture, keeping some chunks intact for texture.

Finely chop celery and fresh herbs, then add them to the bowl along with salt, pepper, and cumin. Stir everything together until evenly mixed.

Serve immediately in lettuce wraps, on a plate, or in a sandwich for best flavor and appearance.