Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.

Place the yolks in a bowl and set the egg whites aside.

In the same bowl with the egg yolks, add the ripe avocado and mash them together until smooth.

To the mashed mixture, add mayonnaise, fresh lime juice, Dijon mustard, chopped jalapeño, red onion, and cilantro.

Mix until well combined. Season with salt and pepper to taste.

Spoon the avocado mixture into the hollowed egg whites, creating a slight mound.

Sprinkle a pinch of paprika on top of each deviled egg for a finishing touch.

Refrigerate the deviled eggs for at least 30 minutes before serving.