Boil eggs, cool them in an ice bath, then peel and chop them.

In a mixing bowl, mash the ripe avocado with lemon juice, Dijon mustard, salt, and pepper until creamy.

Add the chopped hard-boiled eggs, diced red onion (or scallions), chopped fresh parsley (or dill), and optional chili flakes or paprika to the avocado mixture. Stir gently to combine all ingredients.

Taste the egg salad and adjust seasoning (salt, pepper, mustard) as needed. Serve chilled or at room temperature, perhaps on toast or lettuce wraps.