Place the eggs in a medium pot and arrange them in a single layer so they cook evenly. Cover the eggs completely with cold water, making sure the water sits about 1 inch above the eggs. Starting with cold water helps prevent cracking and promotes evenly cooked yolks. Place the pot over medium-high heat and bring the water to a gentle boil. As soon as the water reaches a boil, cover the pot with a lid, remove it from the heat, and let the eggs sit undisturbed for 10–12 minutes depending on your preferred yolk texture. Once finished, immediately transfer the eggs into a bowl filled with ice water. Let them cool completely for at least 5–10 minutes. This stops the cooking process and makes peeling much easier.

Gently crack the cooled eggs on a hard surface and peel away the shells under lightly running water if needed. Pat the eggs dry with paper towels, then chop them into bite-sized pieces using a sharp knife. For a chunkier, heartier egg salad, keep the pieces slightly larger. If you prefer a creamier texture, chop the eggs a bit smaller. Set the chopped eggs aside while preparing the avocado mixture.

Slice the avocados in half lengthwise and carefully remove the pits. Scoop the avocado flesh into a large mixing bowl using a spoon. Using a fork or potato masher, mash the avocado until mostly smooth but still slightly textured. Leaving a few small chunks creates a creamier, more satisfying texture in the finished salad rather than making it overly pureed.

Add the Greek yogurt, extra virgin olive oil, fresh lemon juice, minced garlic, turmeric, sea salt, and black pepper directly into the mashed avocado. Stir everything together thoroughly until the mixture becomes smooth, creamy, and evenly combined. The lemon juice brightens the flavor while also helping keep the avocado fresh and vibrant. Taste the mixture at this stage and adjust the seasoning slightly if needed before adding the eggs.

Finely dice the celery and chop the fresh dill. Add both to the bowl and stir gently into the avocado mixture. The celery adds a refreshing crunch that balances the creamy texture, while the dill brings a fresh, herbaceous flavor that pairs beautifully with the eggs and avocado. Make sure the vegetables are dry before mixing them in to avoid watering down the salad.

Add the chopped eggs into the bowl and gently fold everything together using a spatula or large spoon. Mix carefully so the eggs stay fluffy and retain their texture instead of becoming mashed. Continue folding until every piece of egg is lightly coated in the creamy avocado dressing. If the salad feels too thick, add a small squeeze of lemon juice or a drizzle of olive oil to loosen it slightly.

Taste the salad one final time and adjust the seasoning as needed. You may want an extra pinch of sea salt, more black pepper, or an additional squeeze of lemon juice depending on your preference. Small adjustments at the end help balance the richness of the avocado and eggs perfectly.

Serve the avocado egg salad immediately for the freshest flavor and brightest color, or cover and chill it in the refrigerator for 15–20 minutes before serving if you prefer a colder, more refreshing texture. Enjoy it in lettuce wraps, low-carb tortillas, sandwiches, cucumber boats, or simply straight from the bowl for an easy high-protein meal.