Mash the Avocado: Place the peeled and pitted avocados into a medium mixing bowl. Add the fresh lemon juice. Use a fork or a potato masher to mash the avocados until they reach your desired consistency (you can leave it slightly chunky or mash it until it is completely smooth and creamy). The lemon juice will prevent the avocado from turning brown.

Add the Flavors: Stir the Dijon mustard, chopped fresh chives, kosher salt, and cracked black pepper into the mashed avocado mixture until completely combined.

Fold in the Eggs: Add the chopped hard-boiled eggs and the finely diced celery to the bowl. Use a silicone spatula or a spoon to gently fold the eggs into the avocado mixture until everything is evenly coated. Be careful not to overmix, or the eggs will turn to mush.

Taste and Adjust: Taste the egg salad and adjust the seasoning if necessary, adding a little more salt, pepper, or an extra squeeze of lemon juice to brighten the flavors.

Serve: Serve immediately. Scoop the avocado egg salad onto toasted bread, wrap it in large lettuce leaves, or serve it with your favorite crackers and fresh vegetable sticks. Garnish with a sprinkle of extra chives.