Place eggs in a saucepan and cover with cold water by one inch. Bring to a rolling boil over high heat.

Remove from heat immediately, cover with a lid, and let stand for 10 minutes.

Transfer eggs to an ice water bath for 5 minutes to stop the cooking process.

Peel the eggs and dice into uniform 0.5-inch pieces.

In a mixing bowl, mash the avocado with lime juice using a fork until desired consistency is achieved.

Add the diced eggs, red onion, cilantro, salt, pepper, and garlic powder to the bowl.

Gently fold the ingredients together until the eggs are evenly coated with the avocado mixture.

Serve immediately or refrigerate in an airtight container with plastic wrap pressed against the surface to prevent oxidation.