Place the eggs in a pot, cover with water, bring to a boil, then lower the heat and simmer for 9 to 10 minutes. Transfer eggs to cold water to cool completely. Peel and chop.

In a large mixing bowl, mash the ripe avocados until creamy but still slightly chunky.

Add the chopped hard boiled eggs, mayonnaise or Greek yogurt, lemon juice, dill, chives or parsley, and red onion to the mashed avocado.

Season with salt and black pepper to taste. Stir gently until all ingredients are combined, keeping some texture.

Serve immediately in lettuce wraps, on toast, or as a filling for sandwiches or wraps.