Place the 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.

Bring to a gentle boil over medium-high heat. Cover, remove from heat, and let the eggs sit for 10-12 minutes.

Transfer the pot to an ice-water bath to stop the cooking. Leave the boiled eggs in the ice-water bath for 2-3 minutes.

Gently tap each egg to peel the shell and pat dry.

Using a sharp serrated knife, slice each egg lengthwise to create two equal halves. Remove the yolks and place them in a mixing bowl.

Add the ripe avocado, 3 tbsp mayonnaise, 1 tsp Dijon mustard, and ½ tsp sriracha sauce. Mash and blend until smooth and uniformly green-gold.

Season with ¼ tsp smoked paprika, salt, and freshly ground black pepper to taste. Mix until fully incorporated.

Transfer the filling to a piping bag fitted with a large star tip (or a zip-top bag with a corner snipped). Pipe a generous mound into each egg-white cavity to create a decorative swirl.

Sprinkle with a pinch of smoked paprika and scatter 2 tbsp chopped fresh chives over the tops for that refreshing finish.

Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 hours before serving.