Hard-boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmer for 10 to 13 minutes. Chill in an ice bath for 5 minutes.

Mash the avocado in a mixing bowl with Greek yogurt, lemon juice, and olive oil until creamy but chunky.

Chop the cooled eggs and diced celery and gently fold them into the avocado mixture.

Season with salt, pepper, and cumin. Mix gently, tasting to ensure proper seasoning.

Serve immediately, either in lettuce boats or on crackers.