Preparation

• Hard boil the eggs: Fill a saucepan with 1 inch of water and insert a steamer basket. Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot and set the timer for 15 minutes. Remove eggs and set in icy cold water to cool.
• Once they've cooled, carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
• Make the filling: Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Roughly mash with a fork and break up one or two of the cooked egg yolks over the mashed avocado. Sprinkle with lime juice and salt and stir in the sour cream, chopped cilantro, chile pepper, and chives.
• Fill the egg halves: Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.