Place eggs in boiling water and cook for 8–10 minutes.

Transfer to a bowl of ice water and let them cool completely.

While the eggs cool, mash the avocado in a bowl.

Peel the eggs, cut them in half, and scoop out the yolks into the bowl with the avocado.

Add sour cream, lemon juice, salt, and pepper. Stir until smooth.

Rinse and dry the egg whites, then pipe or spoon the filling back in.

Sprinkle with a bit of paprika and parsley if you’d like.