Place your eggs in a medium-sized pot and cover them with enough cold water to reach about an inch above the eggs. Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to ice water for 5 minutes before peeling.

Slice avocados in half lengthwise, remove pits, scoop flesh into a mixing bowl, and mash with a fork until creamy yet chunky.

Peel the cooled eggs and chop into small pieces. Gently fold the chopped eggs into the mashed avocado.

Add Greek yogurt, Dijon mustard, lemon juice, red onion, celery, and dill to the mixture. Season with salt and pepper, mixing gently.

Fold all ingredients together using a spatula until combined, retaining some chunks for texture.

Taste and adjust seasoning if necessary. Let sit in the fridge for 15 minutes for flavors to meld.

Serve immediately, chilled or as a sandwich; store leftovers in an airtight container for up to 3 days.