Preparation Steps

• Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, cover, remove from heat, and let stand for 12 minutes.
• Drain, transfer eggs to an ice bath, and cool for 5 minutes. Peel the eggs under running water to help release the shells.
• Slice eggs lengthwise and gently pop out the yolks into a medium bowl. Set the whites on a platter.
• Add avocado, mayonnaise, lime juice, Dijon, salt, pepper, and garlic powder to the yolks. Mash with a fork until smooth and creamy. Stir in most of the chopped chives.
• Spoon or pipe the filling evenly into the egg whites. Dust with paprika and sprinkle with the remaining chives.
• Serve immediately, or cover and refrigerate up to 1 day. For best color, press plastic wrap directly on the filling surface.