Cook the eggs: Place the eggs in cold water, bring to a boil, then lower the heat to a low simmer. Switch off after 8 minutes, leave in the water for an additional 3-4 minutes. Rinse under cold water and carefully peel.
Make the salad: Place the eggs with the avocado and herbs in a medium bowl. Add some of the lemon juice and some seasoning. Mash with a fork until chunky-soft. (I mean, if you want it to be super-smooth you can go there, but I like it a little more chunky.) Check for seasoning and adjust if necessary.
Grab spoon and eat. You're welcome.
Avocado: You want a ripe avocado that mashes easily for the creamiest possible egg salad. I always buy one or two too many, in case one is bad. You just never know with avocados!
Herbs: You can use any soft herbs you enjoy. Parsley, cilantro, chives, oregano, basil… All great contenders! You can pick and choose to really make this your own.
Lemon juice: I use freshly squeezed, which helps most to keep the avocado from browning. Bottled lemon juice will work in a pinch for flavor, but the salad may lose its color a little.
I know there is a fork in the photo above, but I recently discovered how amazing a potato masher works for guacamole, and it also works great for this egg salad!
I do not recommend making this ahead of time or planning for leftovers. I have never stored leftovers and I wouldn’t recommend to store them in the fridge for more than a few hours.