Bring a pot of water to a boil over medium-high heat.

Gently lower the eggs into the boiling water and cook for 8–10 minutes, until the yolks are firm.

Transfer the eggs to an ice bath to cool completely and stop the cooking.

Once cooled, peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a bowl.

Add the avocado to the bowl and mash it together with the egg yolks.

Mix in the sour cream, lemon juice, salt, and pepper until smooth and fully combined.

Rinse the egg white halves to remove any stray yolk bits and pat them dry.

Fill each egg white half with the avocado mixture, either by spooning or piping.

Finish with a sprinkle of paprika and a small sprig of parsley.