6 large eggs (or 8 small eggs)

3 ripe avocados

2 tbsp freshly squeezed lime juice (or more to taste)

2 tbsp chives, finely chopped

1 handful fresh parsley, finely chopped

Salt and pepper, to taste

2 tsp chili flakes

2 tsp garlic powder

1 tsp smoked paprika

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Boil the eggs until hard-cooked, then cool and peel them.
Cut the eggs in half and remove the yolks into a mixing bowl.
Mash the yolks with avocado, lime juice, garlic powder, chili flakes, smoked paprika, salt, and pepper until creamy.
Fold in the chopped chives and parsley for freshness.
Spoon or pipe the mixture back into the halved egg whites, shaping them to resemble mini cupcakes.
Garnish with extra herbs or paprika before serving.

For extra tang, replace avocado with Greek yogurt or cream cheese.

Add diced jalapeños for more heat.

Top with crispy bacon bits, toasted seeds, or smoked salmon for variation.

Store leftovers in an airtight container with plastic wrap pressed on the filling to prevent browning.

Best served chilled; do not reheat.