Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes, then peel the shells.

Slice the eggs in half lengthwise and remove the yolks.

In a mixing bowl, mash the yolks with the avocado, mayonnaise, Dijon mustard, lime juice, salt, and pepper until smooth.

Spoon or pipe the avocado mixture back into the egg whites.

Sprinkle with paprika and garnish with cilantro if desired.