Fill a medium pot with water and add a pinch of salt. Bring to a rolling boil over high heat, about 8–10 minutes. Checkpoint: Water should be at a full rolling boil with bubbles rapidly breaking the surface.

Gently lower 6 large eggs into the boiling water using a spoon. Maintain a gentle boil and cook for 12 minutes. The bubbling should be steady but not violent. Checkpoint: After 12 minutes, the eggs are hard-cooked throughout.

While eggs cook, fill a bowl with ice water. After 12 minutes, use a slotted spoon to transfer all eggs into the ice bath. Let sit for 5 minutes so they cool completely and are easy to peel. Checkpoint: Eggs should feel cool to the touch and no longer warm inside.

Peel eggs under cool running water, starting from the wider end where the air pocket is. The shell should slip off easily. Pat dry with a paper towel and chop into bite-sized pieces. Checkpoint: You should have roughly 1.5 to 2 cups of chopped egg.

Cut 2 ripe avocados in half lengthwise by running a sharp knife around the pit. Twist the halves apart gently. Use a spoon to scoop the flesh into a separate medium bowl. The avocado should yield slightly to a gentle squeeze but not be mushy. Checkpoint: You should have about 1 cup of avocado flesh with no brown spots.

Squeeze 2 tablespoons fresh lemon juice over the avocado immediately. This prevents browning. Use a fork to mash the avocado to a chunky but spreadable consistency—some small lumps are ideal. Checkpoint: The avocado should look creamy but still have visible small chunks.

Add 1/4 cup mayonnaise and 1/2 teaspoon Dijon mustard to the avocado. Gently fold together using a rubber spatula until combined, about 1–2 minutes. Stir slowly to keep the mixture chunky. Checkpoint: The mixture should be creamy and light green with no white streaks of mayo.

Fold in 1/4 cup finely diced red onion, 1/4 cup finely diced celery, 2 tablespoons fresh dill, and 1 tablespoon fresh chives. Mix gently until evenly distributed. Checkpoint: You should see flecks of red onion and green herbs throughout.

Gently fold in the chopped eggs with a spatula, being careful not to break the pieces into smaller bits. Use no more than 10–15 gentle folds. Checkpoint: The egg pieces should remain in chunks rather than turn into a paste.

Season with 1/4 teaspoon garlic powder, a pinch of cayenne pepper (if using), and salt and black pepper to taste. Stir once more. Taste a small spoonful and adjust seasoning as needed. Checkpoint: The salad should taste bright, creamy, and balanced with no single flavor overpowering the others.

Serve immediately on toasted whole grain bread, crackers, or fresh mixed greens. If not serving right away, transfer to an airtight container and refrigerate for up to 2 hours. Cover the surface with plastic wrap to prevent browning.