• Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
• After 10 minutes, transfer the eggs to an ice water bath to cool quickly. This stops the cooking process and makes peeling easier.
• Once cooled, peel the eggs and cut them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
• Add the ripe avocado and lime juice to the bowl with the egg yolks. Mash the mixture until smooth. Season with salt, pepper, and paprika.
• Spoon or pipe the avocado and egg yolk mixture back into the egg whites.
• Garnish with a sprinkle of paprika and optional chopped cilantro, diced tomatoes, or sliced jalapeños for an extra pop of color and flavor.

Tip:

• For a smoother filling, use a food processor to blend the egg yolks, avocado, and lime juice. This will create a creamy, uniform texture. If making ahead, add the lime juice to prevent the avocado from browning and cover tightly with plastic wrap, pressing it directly onto the surface of the filling before refrigerating