Boil or prep eggs: If you don’t have leftover hard-boiled eggs, cover 4 eggs with cold water in a pot. Bring to a gentle boil, cover, turn off heat, and let sit 10–12 minutes. Cool in ice water, then peel.

Mash the avocado: In a medium bowl, scoop the avocado and mash with a fork until mostly smooth, leaving some small chunks for texture.

Add flavor: Stir in lemon juice and Dijon. Start with 1 tablespoon lemon and 1 teaspoon mustard; you can add more later.

Chop eggs: Roughly chop the eggs. You want bite-sized pieces, not a paste.

Fold it together: Add chopped eggs, red onion, celery, and herbs to the avocado mixture. Gently fold to combine so the eggs stay chunky.

Season: Add salt and black pepper to taste. If you like, add a pinch of garlic powder or crushed red pepper.

Taste and adjust: Add a little more lemon for brightness or Dijon for tang. If you prefer it creamier, stir in a spoonful of Greek yogurt or mayo.

Serve: Spoon onto toast, into a sandwich, tucked in a pita, wrapped in lettuce, or over a bed of greens. Finish with extra herbs or a sprinkle of everything bagel seasoning.