Start by placing 4 eggs in a saucepan and covering them with cold water. Bring the water to a rapid boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for about 16 minutes. Transfer the eggs to a bowl of ice water to cool for 5 minutes before peeling them.

In a large mixing bowl, scoop out the flesh of 2 ripe avocados, ensuring they are soft and vibrant green. Use a fork or a potato masher to mash the avocado until smooth. Mix in 1/2 cup of Greek yogurt, the juice of 1 fresh lemon, 1 teaspoon of ground cumin, and salt and pepper to taste.

Once your eggs are peeled, chop them into small pieces and gently fold the chopped eggs into the avocado mixture using a spatula, being careful not to overmix.

Take a moment to taste your Simple & Zesty Mediterranean Avocado Egg Salad. Adjust seasonings to your preference.

Your salad is ready to serve! Enjoy it on toasted bread or over a bed of mixed greens.