Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, let cool, then peel.

In a medium bowl, scoop out the avocado and mash it with a fork until mostly smooth.

Roughly chop the peeled eggs and add them to the bowl with avocado.

Add mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper. Stir gently until combined. Sprinkle with paprika if you like a little color.

Pile onto toast, tuck into a sandwich, or scoop with crackers. Enjoy!