Place 6 large eggs in a pot and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.

Transfer the eggs to an ice bath for about 5 minutes to cool quickly and stop the cooking process. Then, gently tap the eggs on a hard surface to crack the shells and peel them under running water.

Cut each hard-boiled egg in half lengthwise, placing the yolks in a mixing bowl. Keep the egg whites intact.

To the bowl with the egg yolks, add 1 ripe avocado, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, and 1-2 teaspoons of Sriracha. Mash and mix everything together until smooth.

Taste the mixture and season with salt and pepper to your liking.

Spoon or pipe the avocado mixture back into the hollows of the egg whites.

Sprinkle paprika over each filled egg, then add chopped cilantro and sliced green onion for garnish. Arrange on a serving platter.