Place your hard-boiled eggs in a saucepan and cover them with cold water. Bring to a rolling boil, cover, and remove from heat for 9-10 minutes. Transfer to an ice bath to cool before peeling.

While the eggs cool, cut a ripe Hass avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado until creamy but slightly chunky. Drizzle in fresh lemon juice to prevent browning.

Once the eggs are cool, peel them and rinse under cold water. Chop the eggs into bite-sized pieces and add them to the mashed avocado.

Finely chop your fresh herbs and add them to the bowl. Season with salt and pepper to taste, mixing gently until combined.

Serve immediately or spoon into an airtight container for storage. Press plastic wrap against the surface to minimize browning.