Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat and let sit for 12 minutes. Transfer the eggs to an ice bath to cool.

Prepare the Filling: Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Add the avocado, lime juice, Dijon mustard, salt, and pepper to the bowl. Mash until smooth and creamy.

Fill the Egg Whites: Spoon or pipe the avocado mixture back into the egg whites.

Garnish and Serve: Sprinkle with paprika and optional cilantro or chives before serving.