In a medium saucepan, place 6 eggs and cover with cold water, ensuring they’re submerged. Bring to a boil, cover, and turn off the heat. Let sit for 10-12 minutes. Transfer eggs to ice water for 5 minutes, then peel and chop.

While cooling, drain 1.25 cups of cottage cheese in a fine-mesh strainer over a bowl for 5-10 minutes to remove excess moisture.

In a bowl, whisk together 0.5 cups of mayonnaise, 1.5 tablespoons of mustard, and 1 tablespoon of lemon juice. Mix in 0.75 teaspoons of dill and 0.5 teaspoons of celery seed until smooth.

Select 2 ripe avocados, halve, remove pits, and dice. Toss with 1 tablespoon of lemon juice and a pinch of salt to prevent browning.

In a large bowl, combine chopped eggs, drained cottage cheese, diced celery, and chopped onions. Add the avocado gently.

Pour dressing over the mixture and fold until well combined. Adjust seasonings if needed.

Serve immediately for the best flavor and texture, either alone or as a sandwich filling.