Cook the eggs. Place eggs in a pot and cover with cold water by an inch. Bring to a gentle boil, cover, remove from heat, and let sit for 11–12 minutes. For jammy centers, aim for 9–10 minutes.

Chill and peel. Transfer eggs to an ice bath for at least 5 minutes. Crack the shells and peel under running water for easier release. Pat dry.

Halve and separate. Slice eggs lengthwise and scoop yolks into a mixing bowl. Arrange whites on a platter.

Mash the base. Add the avocado, Dijon, lime juice, salt, pepper, smoked paprika, and optional mayo/yogurt to the yolks. Mash with a fork until mostly smooth. Taste and adjust lime and salt.

Fold in aromatics. Stir in the red onion (or chives), cilantro (or parsley), and optional garlic and cayenne. If the mixture seems thick, add a splash more lime juice.

Fill the eggs. Spoon the mixture into the egg whites, or pipe using a zip-top bag with a corner snipped. Aim for a generous mound in each half.

Garnish. Dust lightly with smoked paprika. Add any toppings you like: bacon bits, radish, jalapeño, microgreens, or everything bagel seasoning.

Serve. Chill for 15–20 minutes if you prefer firmer filling, or serve right away while the avocado is bright green.