Start by placing a dozen large eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat, then cover the pan and remove it from heat. Let the eggs sit for about 9-12 minutes.

Transfer the eggs to a bowl of ice water for 5 minutes to cool, making peeling easier.

Carefully peel the eggs and slice them in half lengthwise. Scoop out the yolks into a mixing bowl, then add avocado, fresh herbs, lemon juice, salt, and pepper. Mash until creamy and smooth.

Fill each egg white half with the green mixture, making sure to create an inviting presentation.

Sprinkle optional toppings like paprika or bacon crumbles and garnish with sliced olives.

Cover with plastic wrap and refrigerate for at least 30 minutes. Serve chilled.