Prep the eggs: If you haven’t already, hard-boil the eggs. Cool them, peel, and chop into bite-size pieces. Set aside.

Mash the avocado: In a mixing bowl, scoop out the avocado. Add lemon juice, mayonnaise, and Dijon. Mash with a fork until mostly smooth with a few small chunks for texture.

Season the base: Stir in salt, pepper, and a pinch of smoked paprika or chili flakes if using. Taste and adjust the seasoning now while it’s easy to blend.

Add crunch and aromatics: Fold in the celery, red onion, and fresh herbs. These add brightness and depth without extra carbs.

Fold in the eggs: Gently mix in the chopped eggs. Don’t overmix—keep some chunks for a satisfying bite.

Serve: Spoon onto butter lettuce leaves, pile on low-carb toast, wrap in a low-carb tortilla, or eat straight from the bowl.