Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch.

Bring to a rolling boil over high heat, remove from the heat, cover, and let sit for 12 minutes.

Transfer the eggs to an ice bath and let cool for at least 5 minutes before peeling.

Slice each egg in half lengthwise and scoop the yolks into a bowl, setting the whites aside.

Mash the yolks with the avocado, mayonnaise, lime juice, cilantro, jalapeno and salt until smooth and pale green.

Press a piece of plastic wrap directly onto the surface of the filling to keep it from browning, then refrigerate both the filling and the covered whites overnight.

About an hour before serving, spoon or pipe the filling back into the egg whites.

Mound it slightly above the rim, since avocado filling is looser than the classic version.

Dust with paprika or chili lime seasoning just before setting the tray out.