Prepare the Eggs for Hard Boiling: Begin by placing a medium-sized pot on the stove and fill it with enough water to cover the eggs by at least an inch or two. Bring the water to a gentle boil over medium-high heat. While waiting, gather your eggs and a slotted spoon for handling them safely. Once the water reaches a gentle boil, carefully lower the eggs into the pot one at a time using the slotted spoon to avoid cracking. Adjust the heat immediately to maintain a steady simmer — you want the water bubbling lightly but not roaring vigorously, which can cause the eggs to bounce and crack.
Simmer the Eggs Perfectly: Allow the eggs to simmer gently for 8 to 9 minutes. This timing ensures the yolks cook fully but remain tender and creamy, avoiding the dreaded greenish ring. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes. The ice bath will stop the cooking process instantly once the eggs are done, preventing overcooking.
Cool and Crack the Eggs: Using your slotted spoon, carefully transfer the hot eggs from the simmering water into the ice bath. Let them chill for at least 5 minutes or until fully cooled. After cooling, gently tap each egg on a hard surface to crack the shell all over. For easier peeling, you can place the cracked eggs back into the cold water briefly. This water helps loosen the shell from the egg white, making peeling smoother and quicker.
Peel and Halve the Eggs: Once cooled and cracked, peel the eggs carefully to avoid tearing the whites. Using a sharp knife, slice each egg lengthwise into two equal halves. Arrange the empty egg white halves on a serving platter with the hollow side facing up, creating little “boats” ready to be filled.
Prepare the Avocado-Yolk Filling: Scoop the cooked yolks out of the eggs and place them into a medium mixing bowl. Add the ripe avocado flesh to the bowl as well. To brighten the flavors and keep the avocado from browning, pour in the fresh lemon juice. Sprinkle in the kosher salt and garlic powder, then add the Greek yogurt or sour cream for extra creaminess. Using a fork, mash and mix all ingredients together thoroughly until the mixture is smooth and silky. Take a moment to taste the filling and adjust the seasoning, adding a pinch more salt if needed.
Fill the Egg Whites with the Mixture: For a neat and attractive presentation, transfer the creamy avocado-yolk mixture into a piping bag or a zip-top plastic bag with one corner snipped off. Gently pipe or spoon the filling into each egg white half, filling the hollows generously but cleanly. The piping technique helps create a decorative swirl, elevating the look of your deviled eggs.
Add the Finishing Touches: If using bacon, tuck a small piece into each filled egg half like a flavorful flag. Sprinkle the chopped fresh chives evenly over the top for a burst of color and mild onion flavor. Finish with a light dusting of smoked paprika or regular paprika to add a subtle smoky aroma and a pop of vibrant red color.
Serve or Store Thoughtfully : Serve these avocado deviled eggs immediately for best flavor and appearance. If preparing ahead, keep the filling and egg whites separate until close to serving time to prevent browning. Cover assembled eggs loosely with plastic wrap to minimize air contact. Enjoy as a satisfying appetizer, snack, or party favorite!
