Place the eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Once cold, peel the eggs and pat them dry.
Use a sharp knife to dice the hard-boiled eggs into small, uniform cubes. Place the diced eggs into a large mixing bowl and set aside. Ensure the cubes are roughly the same size so the salad has a consistent texture.
Scoop the flesh of two ripe avocados into a separate bowl. Add the lime juice immediately to prevent browning. Use a fork to mash the avocado until it is creamy and smooth, leaving only a few small chunks if you prefer extra texture.
Stir the Greek yogurt (or light mayo), minced red onion, cilantro, and garlic powder into the mashed avocado. Add the salt, pepper, and optional red pepper flakes. Whisk everything together until the seasonings are evenly distributed throughout the green base.
Gently fold the avocado mixture into the bowl with the diced eggs using a rubber spatula.Work carefully to avoid crushing the egg whites. Once coated, let the salad rest in the refrigerator for 15 minutes to allow the flavors to meld before serving.
