Hard boil the eggs: Place eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil over medium-high heat, then cover, turn off the heat, and let sit for 12 minutes. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier.

Peel and halve: Gently tap each egg on the counter and roll to crack. Peel under running water if needed. Slice each egg in half lengthwise and carefully scoop the yolks into a medium mixing bowl.

Mash the filling: Add the mashed avocado, mayonnaise, lemon juice, and Dijon mustard to the yolks. Use a fork to mash until smooth but slightly textured — the avocado should shine through in color and flavor.

Season and taste: Stir in 1/4 teaspoon sea salt, a good grind of black pepper, and 1/4 teaspoon smoked paprika. Taste and adjust — add a pinch of cayenne if you want heat or another squeeze of lemon to brighten.

Fill the whites: Spoon the avocado-yolk mixture into a piping bag or a resealable plastic bag with the corner snipped. Pipe or spoon the filling into the egg white halves, creating a little green mound that contrasts with the white shell.

Garnish and serve: Sprinkle with extra smoked paprika, chopped chives, and flaky sea salt. For a festive touch, add a few microgreens or a small sliver of pickled jalapeno.