Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes.

Transfer eggs to an ice water bath for 5 minutes. Peel and dice the eggs into 0.5-inch cubes.

In a medium mixing bowl, mash the avocados with lemon juice until mostly smooth with some small chunks remaining.

Add the diced eggs, minced red onion, dill, and Dijon mustard to the bowl.

Gently fold the ingredients together until evenly incorporated.

Season with sea salt and black pepper.

Serve immediately or store with plastic wrap pressed directly onto the surface to prevent oxidation.