Start by hard boiling 4 large eggs in a pot of water. Bring the water to a rolling boil, then cover and remove from heat; let them sit for 12 minutes. Transfer the eggs to an ice bath to cool. Chop 1 ripe avocado, 2 tablespoons of red onion, and 2 tablespoons of fresh parsley; set aside for assembly.

In a mixing bowl, gently scoop the cooled avocado and mash it with a fork, leaving some chunks for texture. Add the chopped hard boiled eggs, diced red onion, and mayonnaise (or Greek yogurt) into the bowl. Squeeze in the juice of half a lemon to enhance flavor and prevent browning. Give the mixture a gentle stir until everything is combined.

Sprinkle kosher salt and freshly ground black pepper over the mixture. Start with a pinch of each and adjust according to your preference. Mix thoroughly but gently, taking care not to create a mushy texture.

Add 1 tablespoon of chopped chives to the bowl and fold them in carefully.

Serve immediately on whole-grain bread, in lettuce wraps, or over a bed of greens. Store in the fridge for up to 2 days.