Cook the eggs until fully set, then transfer them immediately to an ice bath to cool completely.

Peel the eggs and slice them lengthwise into halves.

Carefully remove the yolks and place them in a mixing bowl while arranging the egg whites on a serving platter.

Add the avocado, lime juice, mayonnaise, Dijon mustard, cilantro, red onion, garlic powder, salt, and black pepper to the bowl with the yolks.

Mash everything together until the mixture becomes smooth, creamy, and evenly blended.

Taste the filling and adjust the seasoning if needed for a balanced flavor.

Spoon or pipe the avocado mixture neatly into each egg white half.

Sprinkle the tops with paprika and chopped chives for color and extra flavor.

Chill briefly before serving for the freshest texture and taste.