Begin by boiling four large eggs in a saucepan for about 10-12 minutes until fully cooked. Once boiled, transfer the eggs to an ice bath for 5 minutes to cool them quickly. Once cooled, gently peel the eggs, chopping them into small pieces.

Slice one ripe large avocado in half and carefully remove the pit. Scoop the creamy flesh into a mixing bowl, mashing it lightly with a fork until you achieve a chunky consistency.

Add the chopped hard-boiled eggs into the bowl with the mashed avocado. Next, incorporate finely diced red onion, a dollop of mayonnaise, and a squeeze of fresh lemon juice. Sprinkle in chopped chives and parsley, then season with kosher salt and freshly ground black pepper to taste.

Gently stir the mixture until all ingredients are well combined, being careful not to fully mash the avocado or eggs.

You can enjoy the Avocado Egg Salad immediately, or chill it in the refrigerator for about 30 minutes. Serve it on toasted bread, pile it high in lettuce wraps, or layer it over mixed greens.