Place 6 large eggs in a pot, cover with water, bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes. Transfer eggs to cold water to cool.

Gently crack and peel the cooled eggs, slice them in half lengthwise, and scoop out the yolks into a mixing bowl.

In the mixing bowl, add 1 ripe avocado, 1 tablespoon mayonnaise, 1 tablespoon Dijon mustard, and 1-2 teaspoons Sriracha. Mash until smooth and creamy.

Fill the egg whites with the avocado mixture using a spoon or piping bag.

Garnish each egg with paprika, chopped cilantro, and sliced green onion. Serve immediately or refrigerate slightly before serving.