Place the water in a small pan over high heat. When the water is boiling, place the eggs (in the shell) gently in the pan and cook at a boil for three minutes. Turn off the heat and let the eggs stand in the hot water for 12 minutes.

Remove the eggs from the hot water and add to a bowl of ice water.

While the eggs are cooling, whisk together the avocado, olive oil, salt, and pepper.

After the eggs are cooled, peel them and pat dry with a paper towel.

Slice the eggs in half lengthwise and remove the yolks, placing them in the bowl with the avocado mixture.

Place the egg whites on a plate and place the plate in the refrigerator.

Using a fork, mash the egg yolks together with the avocado until smooth.

Scoop the egg yolk mixture evenly into the egg white halves.

Chill.

Sprinkle with paprika before serving.