Place the eggs in a large pot and cover with water by one inch. Bring to a boil and then remove the pot from the heat and let the eggs stand in the water for 10 minutes. Drain, cool and then peel.
Chop eggs and set aside in a medium bowl.
In a food processor, combine the basil, chives, parsley, cilantro, and scallions. These items may also be chopped by hand.
Add them to the bowl with the eggs along with the avocado, lemon juice, chili powder, and mustard. Stir to combine.
Taste and adjust seasoning with salt and pepper.
Serve with a cut baguette, crackers, and fresh vegetable for dipping, such as cucumber, carrot or radishes.