Boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then reducing heat and simmering for 10-12 minutes. Transfer to an ice bath to cool.

Prepare the avocados by cutting them in half, removing the pit, and mashing the flesh in a mixing bowl.

Once the eggs are cool, chop them into bite-sized pieces and add to the mashed avocado.

Finely dice the red onion and add it to the bowl, then mix in mayonnaise or Greek yogurt, lemon juice, chives, and parsley.

Taste your salad and adjust seasoning if needed.

Serve immediately in lettuce wraps or on toasted bread.