Separate yolks from white adding yolks to a medium bowl.
Mash egg yolks and avocado. Add in Dijon mustard, apple cider vinegar and salt + pepper.
Use a Ziploc bag with a tiny slit cut in the bottom edge to create a tiny dollop of egg/avocado mixture on top of each egg white. Top with a sprinkling of paprika.
Notes
Use a ripe (but not overly ripe) avocado to get the best consistency.
Make hard boiled eggs ahead up to two days before making the filling and assembling.
To serve: Add toppings such as bacon, chives, or hot sauce, horseradish, jalapeños & cayenne pepper (for a spicy version!) to vary your deviled eggs recipe. Serve on a tray.
Storage: Store in an airtight container in the refrigerator for up to 5 days.