Place a pot of water on the stove over medium-high heat and bring it to a boil. Carefully add the eggs to the boiling water and let them cook for 8-10 minutes until hard-boiled.

Once the eggs are cooked, remove them from the boiling water and transfer them to a bowl filled with ice water to cool down quickly. Once cooled, carefully peel the eggs and slice them in half lengthwise.

In a separate bowl, mash the avocado until smooth. Add the cooked egg yolks to the mashed avocado along with sour cream, freshly squeezed lemon juice, salt, and black pepper. Mix everything together until well combined and creamy.

Rinse the egg whites under cold water to remove any residue, then pat them dry gently with a paper towel. Transfer the avocado and egg yolk mixture into a piping bag fitted with a star tip or simply use a spoon to fill the hollows of the egg whites.

For a finishing touch, garnish the deviled eggs with a sprinkle of paprika powder and a few fresh parsley leaves if desired.