Start by placing 6 large eggs into a saucepan and covering them with water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan and turn off the heat, allowing the eggs to sit for about 10–12 minutes.

After the eggs have rested, carefully transfer them to a bowl filled with ice water. Let them cool for at least 5–10 minutes.

While the eggs cool, cut one ripe avocado in half, remove the pit, and scoop the flesh into a medium bowl. Use a fork to mash the avocado until it reaches a smooth and creamy consistency, about 2–3 minutes.

Once the eggs are cool, gently peel them under running water to help remove the shells without breaking the whites. Slice each egg in half lengthwise and carefully scoop the yolks into the bowl with the mashed avocado.

To the yolk-avocado mixture, add 2 tablespoons of sour cream, a splash of lemon juice, and season with salt and black pepper to taste. Use a fork to blend everything together until smooth and well-combined, about 2–3 minutes.

Rinse and pat dry the reserved egg whites with a paper towel. Using a piping bag or a spoon, carefully fill each egg white half with the creamy avocado filling.

Finally, sprinkle a dash of paprika over the filling and add freshly chopped parsley if desired. Arrange your beautifully garnished Avocado Deviled Eggs on a serving platter.