Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, about 8 minutes.
Remove the pan from the heat, cover, and let the eggs stand for 12 minutes; meanwhile, fill a large bowl with ice water.
Transfer the eggs to the ice bath for 5 minutes, then peel (peel under cold running water if the shells stick).
Halve the eggs lengthwise, scoop the yolks into a medium bowl, and set the whites cut-side up on a platter.
Mash the yolks with the avocado, lime juice, Dijon, smoked paprika, salt, and pepper until completely smooth; taste and add more lime or salt if needed.
Spoon or pipe the filling into the whites and garnish with cilantro and a pinch of paprika.
Serve right away, or chill for up to 4 hours; these are best the day they are made, since the avocado filling darkens over time.
