Boil the Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool in an ice bath for 5 minutes.

Peel and Slice the Eggs: Crack and peel eggs, then slice each in half and remove yolks into a bowl.

Mash the Filling: Mash yolks and avocado together until smooth and creamy.

Mix in the Remaining Ingredients: Add mayonnaise, lime juice, jalapeño, cilantro, and spices to the mixture. Combine thoroughly.

Fill the Egg Whites: Use a spoon or piping bag to fill egg whites with the mixture.

Garnish for Presentation: Sprinkle paprika, add cilantro leaves, jalapeño slices, and lime wedges to garnish.

Chill Before Serving: Refrigerate filled eggs for at least 30 minutes to enhance flavors.