Creating Avocado Deviled Eggs (No Mayo, Creamy & Light) is simple if you follow these easy steps:

1. Hard-Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
2. Cool the Eggs: Once cooked, transfer the eggs to a bowl of ice water to cool for 10 minutes. This will make peeling easier.
3. Peel the Eggs: Carefully peel the cooled eggs under running water to remove any stubborn shell pieces.
4. Cut and Scoop: Slice each egg in half lengthwise. Gently scoop out the yolks into a mixing bowl and place the egg whites on a serving platter.
5. Mash the Avocado: In the bowl with the yolks, add the ripe avocado and mash it with a fork until smooth.
6. Add Flavorings: Stir in the lime juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
7. Fill the Egg Whites: Spoon or pipe the avocado mixture back into the hollowed egg whites.
8. Garnish: Sprinkle a little paprika on top for added flavor and color. Garnish with fresh cilantro or parsley, if desired.
9. Serve: Enjoy immediately, or refrigerate until ready to serve.

These steps will guide you in creating the most delicious Avocado Deviled Eggs that are sure to be a crowd-pleaser!