Avocado Egg Salad

To hard boil the eggs, bring a large pot of water to a boil over high heat. Once it's reached a rolling boil, use a slotted spoon to carefully lower the eggs to the bottom of the pot. Set a timer and let them boil for 10 minutes. 2. When the eggs are done, use a slotted spoon to transfer them to a bowl of ice water. Let them cool for 15 minutes. 3. While you wait for the eggs to cool, scoop the avocado flesh into a large mixing bowl. Add the lemon juice, mustard, and salt, then mash with a fork until relatively smooth. 4. When the eggs have cooled, gently tap them on the counter then peel away and discard the shells. Roughly chop the hard-boiled eggs on a cutting board, then transfer them to the bowl of avocado mixture. Add in the diced celery, red onion, and dill, then stir well. Taste the mixture and make any adjustments you like, adding more salt or a pinch of black pepper to boost the flavor, if needed. 5. Serve the egg salad as a filling for sandwiches, pita, or lettuce wraps. It also makes an excellent dip for crackers. Leftovers can be stored in the fridge for up to 3 days in an airtight container, but it will brown over time so it has the best appearance when you serve it within 24 hours. 6. prep5 mins 7. cook20 mins 8. total25 mins