1. Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat.
2. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes. This method helps avoid overcooked yolks and ensures smooth whites.
3. Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes; this makes peeling easier.
4. Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
5. In the bowl with yolks, add the ripe avocado, mayonnaise (or Greek yogurt), Dijon mustard, lime juice, chipotle powder, chopped cilantro, chopped red onion, salt, and pepper.
6. Mash everything together with a fork until smooth and creamy. Taste and adjust seasoning if needed—sometimes a little extra lime juice brightens the whole mix.
7. Using a spoon or a piping bag, fill each egg white half with the creamy yolk mixture, mounding it slightly for a pretty presentation.
8. Sprinkle the tops with toasted pepitas and a light dusting of smoked paprika for color and crunch.
9. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld beautifully.

One tip I learned from Mama Lou is never to rush the chilling stage. She would say, “Good things take time, Sofia. Let the flavors get to know each other.” That patience truly pays off here.