Boil the eggs in cold water for 12 minutes, then cool under cold running water.

Slice the avocados, scoop the flesh into a mixing bowl, and mash gently until creamy but chunky.

Dice the red onion and chop the cilantro. Peel and chop the cooled eggs into bite-sized pieces.

Add diced onion, cilantro, chopped eggs, lemon juice, salt, and pepper to the mashed avocado. Gently fold to combine.

Taste and adjust seasoning if needed before serving on toast or in lettuce wraps.