Fill a pot with enough water to cover the eggs and bring it to a rolling boil over medium heat. Gently add large eggs into the boiling water and let them cook for 10 to 13 minutes for firm yolks. Once done, transfer the eggs immediately to an ice water bath to shock them, ensuring easy peeling later on.

While the eggs are cooling, cut open ripe avocados and scoop the flesh into a mixing bowl. Use a fork or potato masher to combine the avocado with creamy Greek yogurt, fresh lemon juice, and a drizzle of extra virgin olive oil. Mix until you achieve a smooth yet slightly chunky texture.

Once the eggs are completely cooled, gently tap them on a hard surface to crack the shell and peel under running water for ease. Dice the peeled eggs into bite-sized pieces and fold them into your avocado mixture softly.

Finely chop the fresh celery and optional herbs. Sprinkle into the avocado and egg mixture, folding gently to ensure an even distribution of flavors.

Generously sprinkle in salt, finely cracked black pepper, and a pinch of cumin. Stir everything together until well combined, tasting as you go to ensure the seasoning is just right.

Serve the salad immediately in whole grain pita pockets or lettuce wraps. Store any leftovers in an airtight container in the refrigerator for up to 24 hours.