Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the 2 ripe avocados halved, pitted, and scooped steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — 2 ripe avocados halved, pitted, and scooped flesh oxidizes and browns on exposure to air.

In a large Mixing Bowl, mash the 2 ripe avocados halved, pitted, and scooped flesh with a fork until mostly smooth but still slightly chunky. Stir in the 2 tbsp fresh lime juice about 1 medium lime and 1 tbsp Dijon mustard until combined.

Add the chopped 6 large eggs hard-boiled and peeled, 0.25 small red onion very finely diced, 2 tbsp fresh chives finely chopped, and 2 tbsp fresh cilantro leaves roughly chopped (if using) to the 2 ripe avocados halved, pitted, and scooped mixture. Fold gently to combine — you want some texture, not a paste. Season with ½ tsp kosher salt plus more, ¼ tsp black pepper freshly ground, and 1 pinch chili flakes to taste.