Boil the eggs

• Place the eggs in a saucepan and cover with cold water.
• Bring to a boil, then simmer until hard-boiled.
• Drain and cool in cold water, then peel.

Make the egg salad

• Mash the peeled eggs with a fork in a mixing bowl.
• Stir in the mayonnaise, mustard, chives, salt and pepper.

Prepare the avocado

• Mash the avocado with the lemon juice and a pinch of salt.

Toast the bread

• Toast the bread slices until golden and crisp.

Assemble and serve

• Spread the mashed avocado over the toast.
• Top with the egg salad and serve immediately.