Boil the eggs for 7.5 minutes for softer yolks, then cool in an ice bath for 30 seconds before peeling and slicing in half.
Add the eggs, avocado, onion, pickles, cherry peppers, dill, mint, mayonnaise, mustard, salt, and pepper to a cutting board or bowl.
Chop everything together, adjusting the texture to your preference.
Serve the egg salad on your favorite base, such as iceberg lettuce, and top with chili lime seasoning.
