Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Drain the hot water and cool the eggs under cold running water. Peel and chop the eggs.

In a mixing bowl, combine the mashed avocado, mayonnaise, mustard, lemon juice, salt, and pepper. Mix until smooth.

Add the chopped eggs, celery, red onion, and dill (if using) to the bowl. Gently fold the ingredients together until well combined.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 days.