Begin by boiling large eggs for 9 to 12 minutes in a pot of boiling water to achieve hard-boiled perfection. Once cooked, immediately transfer the eggs to an ice bath for about 5 minutes to halt the cooking process and make peeling easier.

After cooling, gently peel the eggs under running water to help remove any stubborn shell bits. Carefully slice each egg in half lengthwise.

Using a small spoon, gently scoop out the yolks from each egg half, placing them into a mixing bowl.

To create the creamy filling, mash the egg yolks with ripe avocado until smooth and silky. Incorporate fresh lemon juice, Dijon mustard, and a pinch of salt and pepper.

Spoon or pipe the avocado filling back into the halved egg whites, allowing the creamy mixture to rise slightly above the whites for a delightful presentation.

Sprinkle a dash of paprika atop the filling for a pop of color and a hint of smokiness. Arrange the filled eggs on a vibrant platter for serving.