A creamy, protein-packed egg salad made with ripe avocado instead of mayonnaise, and brightened with sweet cherry tomatoes.

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1. In a medium bowl, mash the avocado with lemon juice until smooth.

2. Add chopped hard-boiled eggs, cherry tomatoes, red onion, and dill to the bowl.

3. Gently mix all ingredients until well combined.

4. Season with salt and black pepper to taste.

5. Serve immediately on toast, crackers, or lettuce leaves.

You can customize the seasonings to taste.

For best flavor, use ripe but firm avocado.

Serve fresh to prevent browning.