Bring a large pot of water to a rolling boil over high heat.

Using a slotted spoon, carefully lower 6 large eggs into the boiling water. Set a timer and boil for 10 minutes.

When the 10 minutes are up, use the slotted spoon to transfer the eggs to a bowl of ice water to stop the cooking. Let the eggs sit in the ice water for 15 minutes.

While the eggs cool, scoop the flesh of 1 ripe avocado into a large mixing bowl. Add 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, and ½ teaspoon fine sea salt. Mash with a fork until relatively smooth.

Remove the eggs from the ice water, discard the ice water, gently tap and peel the shells, and pat the peeled eggs dry with a paper towel. Roughly chop the peeled, hard‑boiled eggs and add them to the bowl with the avocado mixture.

Add the ? cup diced celery (~1 large rib), ¼ cup diced red onion (~¼ onion), and 2 tablespoons fresh dill to the bowl. Stir gently until ingredients are evenly combined and the egg is broken up to your preferred texture.

Taste and adjust seasoning by adding more fine sea salt to taste, if desired.

Serve as a filling for sandwiches, pita, or lettuce wraps, or use as a dip for crackers. Store leftovers in an airtight container in the refrigerator for up to 3 days; the salad may brown over time and will have the best appearance if served within 24 hours.