Begin by placing four eggs in a medium-sized pot and covering them with cold water, ensuring the water is about an inch above the eggs. Bring the pot to a rolling boil over medium-high heat, then reduce the heat to low and let it simmer for 10-12 minutes. When done, transfer the eggs to an ice bath to cool.

While the eggs are cooking, cut 2 ripe avocados in half lengthwise and remove the pits. Scoop the flesh into a large mixing bowl and mash it with a fork until you achieve a creamy consistency. Squeeze the juice of one lemon over the mashed avocado.

Next, chop about 1/2 cup of olives and 1/4 cup of sweet onion into small pieces. Add them to the bowl with the mashed avocado. Finely chop a handful of fresh herbs and combine all these ingredients thoroughly.

Once the eggs have cooled down, peel them under cool running water. Chop the hard-boiled eggs into small chunks and gently fold them into the avocado mixture.

Sprinkle the salad with salt and pepper to taste, mixing it well. This salad can be served immediately or stored in an airtight container for up to three days.