Step 1. Boil the eggs and peel. I am no expert on boiling eggs and still have a lot to learn. So, I will refer you to the experts on how to properly boil eggs and get the shell to come off perfectly. Take a look at this article from Love and Lemons with detailed instructions on how to boil hard-boiled eggs.

Step 2. Cut the eggs in half and remove all the egg yolks except for two whole yolks.

Step 3. Mash the eggs with a fork until all the egg whites are in smaller pieces. They will not all be uniform, and it is ok if there are some bigger pieces in the mix.

Step 4. Dice the red onion and avocado into small cubes. Chop parsley into fine pieces. Add all the ingredients into a bowl.

Step 5. Mix all the ingredients together. Cover the bowl, place it in the fridge for an hour or so, and allow all the flavors to blend.

Step 6. Enjoy! You can enjoy it immediately, but I found that if you let the egg salad sit for a little while, the flavors set, and the salad becomes even tastier.