Boil the Eggs: Place the eggs in a pot and cover them with water

Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes

After the time is up, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Then, peel the eggs and chop them

Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it with a fork until you reach a creamy consistency

Mix Ingredients: Add the chopped boiled eggs to the mashed avocado

Stir in the Greek yogurt, lemon juice, celery, and parsley. Mix until well combined

Season: Taste and add salt and pepper as needed

Serve: Serve the egg salad on lettuce leaves for a low-carb option or spread it on whole-grain bread for a sandwich