Lay a clean dish towel in pot and carefully add in the Large Egg (6). Fold the towel over the eggs and fill the pot with enough water to cover the eggs. Bring the water to a rolling boil, then remove from heat and leave the eggs in the pot of water until cooled.
While the eggs cool, combine the Avocado (1), Light Sour Cream (2 tablespoon), juiced Lemon (1/2), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon) and Sriracha (1/4 teaspoon) in a food processor.
Once the eggs are cooled, drain the water and peel the shells, then cut them in half length wise. Scoop out the yolks and add the yolks to the food processor with the other ingredients. Blend until smooth.
Add the avocado and egg mixture to a plastic bag, cut off small corner and pipe fill it into the egg white halves.
Garnish with Smoked Paprika (to taste). Serve and enjoy!