Place your eggs in a medium saucepan and cover them with cold water by 1 inch. Cover the pot with a lid and bring to a rolling boil over high heat. Remove from heat and let stand in water still covered for 10 minutes. Drain the water and run cold water over eggs until cool or transfer to a bowl with ice water for a couple of minutes. Peel the eggs and roughly chop them.
In a medium bowl, add the eggs, avocado, onions, lemon juice, dill, olive oil, salt, pepper and mash with fork, whisk or potato masher until well combined. You’ll know it’s ready when everything sticks together and resembles traditional egg salad.
Serve on a bagel, sliced bread or as a dip with crackers.
Store leftovers or sandwiches in the fridge until ready to eat.
Note: This salad will last in the fridge in an airtight container for up to 3 days.