Preparation

• Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. Transfer eggs to an ice bath and let cool for at least 5 minutes.
• Once cooled, gently tap the eggs on a hard surface and peel off the shells. Slice each egg in half lengthwise.
• Scoop the yolks into a mixing bowl. Add the avocado, lime juice, Dijon mustard, Greek yogurt, red onion, cilantro, garlic powder, salt, and pepper. Mash together until smooth and creamy.
• Using a spoon or piping bag, evenly fill each egg white half with the avocado mixture. Sprinkle with smoked paprika and extra cilantro or chives, if desired.
• Arrange the Avocado Deviled Eggs on a platter and serve immediately for the best texture and flavor.