Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan and turn off the heat. Let the eggs sit for 10-12 minutes.

While the eggs are cooking, chop the fresh cilantro and green onions. Prepare the lime juice and set aside.

After the eggs have finished cooking, drain the hot water and cool the eggs under cold running water. Once cool, peel the eggs.

In a large mixing bowl, cut the ripe avocado in half and remove the pit. Scoop the flesh into the bowl and mash it using a fork until smooth but still slightly chunky.

Chop the cooked eggs roughly and add them to the bowl with the mashed avocado.

Add mayonnaise (if using), Dijon mustard, lime juice, chopped cilantro, green onions, salt, and pepper. Mix everything together until just combined. Adjust seasoning to taste.

If you like some heat, sprinkle in red pepper flakes for an extra kick.

You can serve the salad right away or refrigerate it for 30 minutes to let the flavors meld together.