Just asked this on reddit but figured I'd get the Hexbear ML line on avocado ripeness
Question is pretty straightforward. I usually buy them when they're just starting to ripen (like they have a bit of give to them but they're not "soft" imo) and then wait until they get quite a bit soft before eating them. They're pretty easy to spread/mash this way. They're not brown when I cut them open, but I'm wondering if I should really be eating them when they're closer to that "just starting to ripen" stage, and not the "one day away from too ripe" stage.
I buy avocados when they're green, there's too much of a risk of them being bruised but if you don't have a problem with that you can buy them closer to ripeness. Eat them at whatever consistency you enjoy, I like mine a little firm because I rarely make stuff like guac, usually once they have a slight give when I squeeze them they then go into the fridge which will keep them from getting overripe for about a week.
This is smarter than my "avocado everything" I do mid-week when I buy a bag of them.