Begin by hard boiling the eggs. Place them in a saucepan and cover with water, bringing it to a boil. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 12 minutes. Afterward, transfer them into an ice bath for 5 minutes before peeling.

While the eggs are cooling, peel, pit, and finely dice the ripe avocado.

In a spacious mixing bowl, add the chopped hard-boiled eggs and diced avocado. Next, toss in finely chopped red onion, a dollop of mayonnaise, and freshly snipped chives and parsley. Squeeze in the lemon juice and season with kosher salt and ground black pepper.

Using a fork, gently mix all the ingredients together until well-combined. Aim for a cohesive blend without overly mashing the avocado.

Once your salad is well-mixed, scoop the mixture onto crispy toast or into fresh lettuce leaves for a refreshing crunch.