Avocado Egg Salad

Hard‑boil the eggs (about 9‑10 minutes), then cool them under cold running water and peel.

Chop the peeled eggs into small pieces and place them in a mixing bowl.

Cut the avocados in half, remove the pits, and scoop the flesh into a separate bowl.

Mash the avocado lightly with a fork until it is creamy but still slightly chunky.

Add the mayonnaise (or Greek yogurt) to the mashed avocado and stir in the lemon juice, minced garlic, finely chopped red onion, chopped parsley, salt, black pepper, paprika, and chili flakes.

Mix the avocado‑mayo mixture until it becomes smooth and evenly seasoned.

Gently fold the chopped eggs into the avocado mixture, ensuring the eggs are evenly distributed without over‑mixing.

Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Serve immediately, or cover and refrigerate for up to 1 hour to let flavors meld.