Carefully place eggs in a medium saucepan. Fill up the saucepan with enough water to fully cover the eggs.
Place the saucepan on your stove and set the temperature to High to bring the water to a boil.
Once the water is rolling boiling, turn off the heat completely, cover and leave the saucepan on the hot burner. Set the timer for 9 minutes.
When the timer goes off, place your saucepan in the sink and run cold water into the pan to cool the eggs down. After a few minutes, drain the water and carefully peel the eggs to remove the shells.
Place eggs in a medium mixing bowl and mash with a fork. Wash and chop the green onions, parsley, and celery and add to the mashed eggs. Add the mayo, pickle relish, and season to taste with salt and pepper.
Rinse your lettuce leaves and pat dry.
Save half the egg salad for another meal, and evenly divide the other half of the egg salad onto 2 lettuce leaves. Top with sliced avocado.