Place the eggs in a small saucepan and cover them with water. Bring the water to a gentle boil over medium heat, then let the eggs cook for about 8–10 minutes depending on how firm you like the yolks. Once done, transfer the eggs to a bowl of cold water and let them cool completely before peeling for easier handling.

Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Using a fork, mash it gently until you reach a smooth, creamy consistency with a few small chunks for texture.

Add the Greek yogurt, olive oil, and freshly squeezed lemon juice to the mashed avocado. Stir everything together until it becomes a rich, creamy mixture. Make sure it’s well combined so every bite has balanced flavor.

Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs into the bowl with the avocado mixture, folding them in gently to avoid breaking them too much.

Add the fresh spinach leaves to the bowl. If the leaves are large, you can roughly chop them for easier mixing. Toss everything together lightly so the spinach is evenly coated without getting wilted or overmixed.

Season the salad with salt and black pepper according to your taste. Give it one final gentle mix, taste to adjust seasoning if needed, and serve immediately for the freshest flavor and best texture.