Creamy mashed avocado stands in for heavy mayo here, folded together with a splash of apple cider vinegar, olive oil, and Dijon mustard until velvety and bright. Chopped hard-boiled eggs get gently mixed in along with crunchy celery, fresh chives, and parsley, keeping plenty of texture in every bite. A dusting of smoked paprika adds warmth and depth, while a squeeze of citrus tang from the vinegar keeps things fresh rather than heavy. Piled into crisp butter lettuce leaves and finished with a scatter of dill, it's a light, protein-packed lunch that comes together in minutes. This one's a natural fit for a vegetarian table, built entirely around eggs, produce, and pantry staples with nothing to swap out or second-guess.
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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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