Place eggs in a saucepan then add enough cold water to cover eggs by at least 1". Place pan over high heat and bring water to a boil. Remove from heat, cover, then allow eggs to sit in the hot water for exactly 12 minutes.

Drain hot water from eggs then run under cold water until completely cooled. Peel eggs then slice in half. Place egg whites on a plate then transfer yolks to a medium-sized mixing bowl.

Mash yolks with a fork until finely ground then add avocado and mash together with yolks until it reaches a smooth consistency with just a few chunks of avocado for texture.

Add diced tomato, chopped cilantro and sliced green onion then stir gently to combine. Squeeze in lime juice, then season with salt and pepper. Mix well and adjust seasoning if necessary with additional salt, pepper or lime juice.

Spoon about 1 Tbsp of filling into each egg white and sprinkle tops lightly with chili powder. Refrigerate until ready to serve and enjoy.