Begin by placing the large eggs in a medium-sized saucepan and cover with cold water, ensuring the water is about an inch above the eggs. Bring to a rolling boil over medium-high heat.

Once boiling, turn off the heat and cover with a lid. Let the eggs sit in the hot water for 10-12 minutes.

Prepare an ice bath in a bowl filled with ice and cold water. After 10-12 minutes, transfer the eggs to the ice bath and chill for at least 5 minutes.

Carefully crack and peel the eggs under running water if needed, then slice them in half lengthwise and place the yolks into a mixing bowl.

Add ripe avocado, mayonnaise (or Greek yogurt), Dijon mustard, fresh lime juice, chipotle powder, cilantro, chopped red onion, and a pinch of salt and black pepper to the yolks. Mash until smooth.

Fill each halved egg white with the yolk mixture using a spoon or piping bag, mounding it slightly for presentation.

Sprinkle the tops with toasted pepitas and smoked paprika for garnish.

Cover the platter with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.