Place almonds in a medium frying pan and place over medium heat. Toast until fragrant and golden, about 4 minutes. Remove to a plate to let cool.
Toast pumpkin seeds in the same pan over medium heat until starting to brown and pop, about 2 minutes. Remove to the plate with the almonds.
Toast sesame seeds in the same pan over medium heat, stirring continuously until golden, about a minute or two. Remove to a separate plate to cool.
Add fennel seeds, peppercorns, caraway, cumin, and coriander to the pan to toast until they are fragrant, stirring frequently, about 1-2 minutes. Transfer to the plate with the almonds and let cool.
Once all the almonds, pumpkin seeds, and spices are cool, grind them in a mortar and pestle or food processor until finely chopped, but not a paste.
Place in a medium bowl and add sesame seeds, salt, and marjoram and stir to combine. Dukkah can be kept in an airtight container at room temperature for up to a month or up to 6 months in the freezer. Makes 1 cup.
For the Deviled Eggs:
Place eggs in a large saucepan and cover with cold water by 2 inches. Pour a generous amount of salt into the water (about a handful) and place over medium-high heat.
Bring the water to a boil then cover and remove from heat. Let eggs sit covered for 8 minutes. Drain and chill with ice water.
Once cool enough to handle, peel eggs and cut in half lengthwise. Remove the yolks and place in a food processor.
Add the flesh of the avocado, cilantro, dill, lemon juice, and 1 teaspoon of the kosher salt. Blend until smooth. Taste to see if it needs more salt or lemon juice.
Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few slices of scallion if you’d like. Enjoy!
Eggs can be made and filled up to 3-4 hours in advance. Sprinkle with dukkah just before serving.