Start by placing the large eggs in a saucepan and covering them with water. Turn the heat to high and bring the water to a rolling boil. Once boiling, remove the saucepan from the heat, cover it, and let it sit for 12 minutes.

Immediately transfer the eggs to an ice bath for about 5 minutes to cool. Peel the shells off and dice the eggs into 1/2-inch pieces.

In a small bowl, combine fresh lemon juice, sugar-free Dijon mustard, sea salt, black pepper, and smoked paprika. Whisk until well blended. Slowly drizzle in the extra virgin olive oil while whisking to create a smooth dressing.

In a large mixing bowl, add the diced egg pieces and ripe avocado cubes. Gently fold the ingredients together without mashing.

Drizzle the prepared dressing over the mixture and gently fold to coat the ingredients evenly, mashing only about 20% of the avocado cubes.

Fold in the minced chives for added flavor and color. Serve immediately or refrigerate.