Dice the hard-boiled eggs into bite-sized pieces and finely mince the red onion, then chop the fresh chives and parsley. Having everything prepped and measured before you start mixing ensures you can work quickly and efficiently, which is especially important since avocado oxidizes when exposed to air.

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and smoked paprika until well combined. This creates a flavorful dressing that will evenly coat all the components. I like to make the dressing first so it's ready the moment I add the avocado, minimizing the time the avocado spends exposed to air.

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a bowl. Gently fold the diced eggs from Step 1, minced red onion, fresh chives, and fresh parsley into the avocado along with the dressing mixture from Step 2. Use a gentle hand to avoid mashing the avocado—you want distinct pieces that hold their creamy texture rather than a smooth puree. The lemon juice in the dressing will help prevent browning while adding brightness.

Arrange the butter crunch lettuce leaves on a serving plate or platter. Divide the avocado egg salad evenly among the lettuce leaves, or serve it in a bowl with lettuce on the side for scooping. I prefer to serve immediately so the lettuce stays crisp and the flavors are at their peak.