Place the eggs in a pot, cover them with water, and bring to a rolling boil. Once boiling, cover and let them sit for 10–12 minutes.

Transfer the eggs to an ice bath to cool for about 5 minutes.

Carefully slice each egg in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.

Add the ripe avocado to the bowl with the yolks. Pour in lime juice, minced garlic, salt, and pepper. Mash until smooth.

If using cilantro, fold it into the mixture now for added freshness.

Using a spoon or piping bag, fill each egg white half with the creamy filling.

Sprinkle with smoked paprika for color and flavor.