Avocado Egg Salad

Instructions

1. Prepare the eggs
   Place eggs in a single layer in a saucepan and cover with water about 1 inch above the eggs. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer eggs to an ice bath to cool before peeling and roughly chopping.
2. Mash the avocados
   In a large bowl, mash the avocados with a fork until mostly smooth but still with some small chunks for texture. Immediately stir in the lemon juice to prevent browning.
3. Combine the base ingredients
   Add the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and pepper to the mashed avocados. Stir until well combined and creamy.
4. Add vegetables and herbs
   Fold in the diced red onion, celery, and chopped dill, mixing gently to incorporate all ingredients evenly throughout the mixture.
5. Incorporate the eggs
   Add the chopped hard-boiled eggs to the mixture. Fold them in gently to maintain some texture and chunks of egg rather than completely incorporating them.
6. Adjust seasoning
   Taste the egg salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.