Creamy Avocado Deviled Eggs

1.Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.

2.Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10-12 minutes.

3.Drain the hot water and transfer eggs to a bowl of ice water to cool completely, about 5 minutes.

4.Gently peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl.

5.In the bowl with the yolks, add the ripe avocado, mayonnaise, Dijon mustard, lemon juice, and garlic powder.

6.Mash and mix the yolk and avocado mixture with a fork until smooth and creamy. Season with salt and freshly ground black pepper to taste.

7.Spoon or pipe the creamy avocado yolk mixture back into the egg white halves, dividing evenly among all halves.

8.Arrange the filled eggs on a serving platter. Lightly sprinkle paprika over the tops for color and a subtle smoky flavor.

9.Garnish with finely chopped fresh chives or parsley for a fresh, vibrant finish.

10.Serve immediately or refrigerate for up to 1 day before serving for best freshness.