Bring a pot of water to a boil. Reduce the heat to low and use a skimmer to place the eggs in the pot. Increase heat back to high and cook the eggs for 13 minutes.
While eggs are boiling, prepare an ice bath by adding ice cubes and cold water to a large bowl and set aside. After 13 minutes, remove the eggs from the pot using a skimmer and place them in the ice bath
Once the eggs have cooled completely, peel them and set aside.
Make Avocado Deviled Eggs
Slice the eggs in half lengthwise. Remove the yolks using a small spoon and place in a medium sized mixing bowl. Set the whites aside.
Add the flesh of 1 avocado, 1 teaspoon of lime juice, 1 teaspoon of Dijon mustard, and ⅛ teaspoon each of salt and pepper into the mixing bowl with the yolks. You can also add 1 tablespoon of Greek yogurt if you want a creamier consistency. Mash the yolks and combine well with other ingredients until the mixture is smooth.
Use a spoon or a piping bag to fill the whites with the yolk mixture. Garnish with chives and paprika or even pickled onions!
Adding Greek yogurt (or mayonnaise) can help make the filling more creamy (depending on the consistency of your avocado) but it's totally optional. It does make it easier to pipe the filling though.
You can substitute lime juice with a vinegar of your choice, but I find that the acidic citrus notes works great with avocado.
Check out the equipment section if you're looking for a great deviled egg carrying tray - it's saved me during many potlucks!