Place the eggs in a small saucepan with cold water and turn on the heat. As soon as the water boils, cook the eggs for about 13 minutes. Remove the eggs and run them under cold water to stop them cooking. Gently peel them, cut them in half and scoop out the yolks with the help of a spoon.
Meanwhile, clean and finely chop the onion and mince the parsley as well. Divide the avocado in half, remove the stone and scoop out the pulp with the help of a spoon. Pour it into a blender and add the egg yolks, lemon juice, onion, parsley and start blending until creamy. Season with salt.
Stuff the boiled eggs with the filling using a sac à poche and garnish with a sprinkling of pink pepper and chives.