Place the eggs in the bottom of a saucepan. Fill saucepan with water until 1 inch above the tops of the eggs.
Place pan on stove and bring water to a boil on high heat. Boil eggs for 10 minutes.
When eggs are done boiling, use a slotted spoon to remove each egg and place them into the large bowl of ice water. Allow to cool for 5 minutes.
Remove the shells from the eggs by removing them from the ice bath, rolling them gently on a hard, flat surface, and then peeling them gently under running water.
Slice each egg in half. Place the yolks in a bowl and place the egg white halves on a platter. *Chef's note: Wipe your knife between slices to make slicing easier and to make the eggs look cleaner.
Combine the egg yolks with avocados, Greek yogurt, lemon juice, dill, salt, and pepper in bowl. Mash the ingredients together until they become creamy.
Spoon yolk mixture into a gallon-sized disposable zipper bag. Snip one bottom corner of the zipper bag with scissors. *Chef note: If you want to be REALLY fancy, you could use a pastry bag with a star-shaped tip. If you prefer to keep it simple, just spoon the mixture into the egg white shells.
Carefully pipe or spoon the yolk mixture into the egg white shells. Garnish with a dash of smoked paprika.