Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let stand for 9-10 minutes for firm but not rubbery yolks.

While eggs are resting, prepare an ice bath by filling a large bowl with ice and water. Once the 9-10 minutes are up, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.

Once cooled, peel the eggs under cool running water or in the ice bath for ease. Coarsely chop the hard-boiled eggs and transfer them to a large mixing bowl.

To the bowl with the chopped eggs, add the diced avocados, diced cucumber, finely diced red onion, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.

Add the chopped fresh dill (or parsley), fresh lemon juice, and extra virgin olive oil. Season with salt and freshly ground black pepper.

Gently mix all ingredients until well combined. Be careful not to over-mash the avocado if you prefer a chunkier texture. Taste and adjust seasonings as needed.

Serve immediately as is, or with pita bread, crackers, on a bed of lettuce, or as a sandwich filling.