Step 1: Boil the Eggs
Place eggs in a single layer in a saucepan.
Cover with cold water until eggs are submerged by about an inch.
Bring to a rolling boil over medium-high heat.
Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes.
Transfer eggs immediately to an ice water bath for 5 minutes to stop cooking.
Step 2: Peel and Prepare
Gently tap eggs on a hard surface and peel off shells.
Pat eggs dry with paper towels.
Slice each egg in half lengthwise.
Carefully remove yolks and place them in a mixing bowl.
Arrange egg whites on a serving plate.
Step 3: Make the Avocado Filling
Cut avocado in half, remove pit, and scoop flesh into the bowl with egg yolks.
Add mayonnaise (if using), lemon or lime juice, Dijon mustard, salt, black pepper, and garlic powder.
Mash with a fork until smooth and creamy, or blend in a food processor for extra smooth texture.
Taste and adjust seasoning as needed.
Step 4: Fill the Eggs
Spoon or pipe the avocado mixture into the egg white halves.
Fill generously, creating a slight mound.
Step 5: Garnish
Sprinkle with paprika or smoked paprika.
Add herbs, bacon bits, or red pepper flakes as desired.
Serve immediately or chill before serving.