In a large saucepan, cover the eggs with water. Bring the water to a boil over medium heat. Once the water starts to boil, set a timer for 10 minutes. When the timer goes off, transfer the eggs into an ice bath. When the eggs are cool, peel them and slice them in half.

Remove the yolks and place them in a medium mixing bowl. Add the avocado flesh and crème fraîche, and mash them together with the yolks. Stir in the salt, pepper, garlic powder, and minced chives.

Using a piping bag, fill each egg with the avocado cream filling. Garnish the deviled eggs with a dusting of paprika and minced chives.