Boil the eggs. Place eggs in a saucepan, cover with cold water by an inch, and bring to a gentle boil. Turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely.

Prep the mix-ins. Finely chop celery and onion or scallions. Chop herbs. Set aside. This keeps the texture crisp and the flavor bright.

Make the avocado base. In a large bowl, mash the avocado with 1–2 teaspoons Dijon, the juice of half a lemon or lime, a pinch of salt, and pepper. Add Greek yogurt or mayo if using for extra creaminess. Taste and adjust acidity and salt now.

Peel and chop eggs. Crack and peel cooled eggs. Roughly chop into bite-size pieces. For a creamier texture, mash a couple of yolks into the avocado base.

Combine gently. Add eggs, celery, onion, and herbs to the avocado mixture. Fold gently with a spatula to keep some chunks intact. Sprinkle in garlic powder or a faint grate of fresh garlic if you like.

Adjust seasoning. Taste and add more salt, pepper, or lemon juice. For a little kick, add a pinch of paprika or chili flakes.

Serve your way. Pile onto toasted sourdough, stuff into lettuce wraps, roll in a tortilla, or scoop onto mixed greens. Add tomato slices or cucumber ribbons for extra freshness.