Begin by placing your eggs in a saucepan and covering them with cold water. Bring the water to a gentle boil over medium heat and let them cook for 10-12 minutes. Once done, transfer the eggs to a bowl of ice water to cool for about 5 minutes.

While the eggs are cooling, halve your ripe avocado and remove the pit. Scoop the flesh into a mixing bowl and mash it gently with a fork until smooth but still slightly chunky.

Finely chop the red onion, chives, and fresh parsley. Add these chopped ingredients directly into the bowl with the mashed avocado.

Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel under running water. Dice the peeled hard-boiled eggs into chunks and add them to the mixing bowl.

Add a dollop of mayonnaise, a splash of lemon juice, and a sprinkle of kosher salt and black pepper to the bowl. Gently fold all the ingredients together with a spatula until well combined.

Your Avocado Egg Salad is now ready! You can serve it immediately on toasted bread, in a wrap, or on crisp lettuce leaves.