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Make a batch of hard-boiled eggs, peel, and halve them lengthwise. Scoop out the yolks into a large bowl and set whites aside on a platter.
To the bowl with the yolks, add the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.
Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. more salt, spice, etc.
Dollop the filling into the whites with a small spoon.
Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving immediately is best; alternatively place in an airtight container and refrigerate for up to 8 hours before serving, noting the avocado will oxidize as time passes and the color of the filling will turn duller.