Place eggs into a medium sized sauce pan and cover with cold water by an inch. Leave uncovered and bring to a rolling boil. Once boiling cover and take off heat. Let sit in hot water for 10 min and then drain. Submerged eggs into ice water.
When cooled gently crack eggs on countertop and peel. Cut into chunks and place into medium sized mixing bowl.
To the mixing bowl add avocado chunks, dill, chives, mustard, lemon juice, salt and pepper.
Mix well. Store in an air tight container. One additional trick is to cover with a 1/2 tbsp extra lemon juice placed over top of salad to help keep top layer from turning brown and then stir into salad before serving. Will keep for 2 days chilled.
*Please use as many organic ingredients as possible.*