Stuffed Avocados

Bring a pot of salted water to a boil and cook the eggs for 10 minutes until hard-boiled, then transfer to cold water to cool completely.

Cut the avocados in half lengthwise, remove the pit, and gently scoop out a small amount of flesh from the center of each half to create a shallow cavity for filling.

Peel and chop the hard-boiled eggs into small pieces, then dice the onion and tomatoes into uniform, bite-sized chunks.

Chop the cooked chicken meat into small pieces to match the size of the other ingredients.

Combine the chopped eggs, onion, tomatoes, and chicken meat in a large bowl, then stir in the mayonnaise until the mixture is evenly bound and creamy.

Taste the filling and adjust seasoning as needed with salt and pepper.

Spoon the filling generously into the cavity of each avocado half, mounding it slightly in the center.

Arrange the stuffed avocados on a serving platter and serve immediately, as cut avocados oxidize quickly.