Place the eggs in a medium saucepan and cover them completely with cold water, making sure the water level sits about 1 inch above the eggs. Set the pot over medium-high heat and bring the water to a gentle boil. Once the water begins boiling, let the eggs cook for about 9–10 minutes to achieve perfectly firm whites and creamy yolks. Immediately transfer the eggs to a bowl filled with ice water or very cold water and let them cool for at least 5 minutes. This quick cooling process stops the cooking and makes peeling much easier. Once cooled, gently tap the eggs on the counter and peel off the shells, then set the peeled eggs aside.

While the eggs are cooling, prepare the avocado. Slice the avocado lengthwise around the pit, twist the halves gently to separate them, and remove the pit carefully using a spoon or by tapping it lightly with a knife. Scoop the soft green flesh out of the skin using a spoon and place it into a medium mixing bowl. Choose a ripe avocado that yields slightly when pressed for the creamiest texture.

Using a fork, mash the avocado until it becomes smooth and creamy but still slightly chunky. This texture gives the salad a pleasant bite rather than turning it into a completely smooth paste. If the avocado seems very firm, press the fork more firmly against the sides of the bowl while mashing.

Add the creamy ingredients to build the dressing. Pour in the Greek yogurt, fresh lemon juice, olive oil, salt, black pepper, and garlic powder directly into the mashed avocado. Stir everything together slowly with the fork or a spoon until the mixture becomes smooth, creamy, and evenly blended. The Greek yogurt boosts the protein while the lemon juice brightens the flavor and prevents the avocado from browning.

Take the cooled boiled eggs and cut them into bite-sized chunks using a sharp knife or an egg slicer. You can slice them into quarters or rough cubes depending on the texture you prefer. Add the chopped eggs to the avocado mixture and gently fold them in using a spoon or spatula. Mix slowly so the eggs keep their shape and don’t become mushy.

Add the fresh spinach leaves to the bowl. If the spinach leaves are large, roughly chop them into smaller pieces so they mix evenly with the creamy dressing. Use salad tongs or two large spoons to toss the salad gently until the avocado mixture lightly coats the spinach and eggs. The goal is to distribute the dressing evenly without crushing the ingredients.

Taste the salad and adjust the seasoning if needed. If you prefer a brighter flavor, squeeze in a little more lemon juice. Add an extra pinch of salt or black pepper to enhance the flavor, or a tiny drizzle of olive oil for additional richness. Stir lightly once more to combine.

Serve the salad immediately for the freshest flavor and best texture. If you prefer it slightly chilled, cover the bowl and place it in the refrigerator for 10–15 minutes before serving. This allows the flavors to blend together beautifully while keeping the salad creamy and refreshing.