Start by hard-boiling your eggs. Place them in a pot of cold water and bring it to a boil. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for exactly 12 minutes.

Transfer the eggs to an ice bath immediately. After 5 minutes, peel the eggs and chop them into bite-sized pieces. Set them aside in a large mixing bowl.

In a separate smaller bowl, combine the pitted avocados and lime juice. Use a fork to mash the avocado until it reaches your desired consistency.

Add the red onion, cilantro, Dijon mustard, and Greek yogurt (if using) to the mashed avocado. Stir these ingredients until they are well incorporated.

Gently fold the chopped eggs into the avocado mixture. Use a spatula to ensure you do not smash the eggs too much.

Add the salt, pepper, and garlic powder. Taste the Egg Salad with Avocado and adjust the seasonings as needed.

You can serve this immediately or chill it in the refrigerator for 30 minutes to allow the flavors to meld together.