Creamy mashed avocado stands in for heavy mayo here, whisked with a bright hit of apple cider vinegar, olive oil, and Dijon mustard until it turns into a rich, tangy base. Soft-boiled eggs get folded in along with crisp celery, fresh chives, and parsley, keeping every bite a little chunky and full of texture. A dusting of smoked paprika adds warmth and color without overpowering the fresh, herby flavors underneath. Piled into crisp butter lettuce leaves and finished with a scatter of fresh dill, this comes together as a light, satisfying lunch built from good olive oil, vegetables, herbs, and eggs. It's a naturally fitting choice for a Mediterranean-style table, leaning on whole produce and healthy fats instead of anything heavy or processed. Quick to make and endlessly refreshing, it's the kind of dish you'll want in regular rotation all season long.
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Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let stand for 11 minutes.
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells are cold to the touch. Peel the eggs and roughly chop them into bite-sized pieces.
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