Start by placing your eggs in a pot. Cover with cold water and bring to a boil. Once boiling, reduce heat to low and let them simmer for 9-12 minutes. After that, transfer the eggs to an ice bath.

While the eggs are cooling, chop the avocado. Be gentle; you want it to remain slightly chunky, giving the salad some texture.

Finely chop the chives and red onion. Preparing these in advance saves time later and amplifies the dish’s flavors.

In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, and capers. Blend until smooth. This will serve as the glue that holds everything together.

Once the eggs are cooled and peeled, chop them and add them to the mixing bowl along with the mashed avocado, chives, red onion, and parsley. Gently mix everything without mashing the avocado too much.

Add salt and pepper to taste. Give it a final, gentle mix to ensure all flavors meld together.

For at least 30 minutes, place the salad in the refrigerator. This allows the flavors to blend beautifully. Serve it chilled with your chosen pairings!