Preparation Steps

• Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 10 to 12 minutes.
• Drain the hot water and rinse the eggs with cold water until they are cool enough to handle. Gently tap each egg on a hard surface, then peel under cool running water.
• Cut each peeled egg in half lengthwise. Scoop the yolks into a medium bowl.
• Add the halved avocado, lime juice, Dijon mustard, salt, and pepper to the bowl with the yolks.
  6 large eggs
• Mash the mixture with a fork until well combined and smooth. For an extra smooth filling, you can use an immersion blender or food processor.
• Spoon the avocado-yolk mixture back into the egg white halves.
• Garnish with a sprinkle of paprika and chopped chives.
  6 large eggs
• Serve immediately or chill in the refrigerator for up to 2 hours.