Place eggs in a large saucepan. Cover with water, making sure there is at least 1” of water over the tops of the eggs.

Turn on the heat, and bring to a rolling boil.

Turn off the heat, and cover. Let sit for 12 minutes.

Remove from the water, and place in a bowl with ice cubes. Let cool for 10-15 minutes, or until no longer hot to touch.

Crack the eggs on the bottom, and peel carefully. If need be, rinse the eggs to remove all the shell from them before proceeding.

Slice each egg in half, and pop the yolks out into a large bowl.

Half the avocado, and remove the seed. Scoop it into the same bowl with the cooked egg yolks, and smash them together.

Season the egg yolk-avocado mixture with the stone ground mustard, chopped jalapeno and fresh dill. Season with salt and pepper, and taste to confirm they don’t need more. Stir until combined. You can squeeze in ½ of a lime here if your deviled eggs might sit for an hour or two to prevent oxidation.

Use a spoon to dollop about 1 tablespoon of the egg-avocado mixture into the whites of the eggs.

Garnish with extra jalapeno and dill and serve immediately.