Start by boiling the eggs in water. For that, place eggs in a pan, fill it with water and place it over medium heat. Once the water starts to boil, turn off the heat and cover the pot with a lid. Let the eggs stand in hot water for about 12 to 13 minutes. Once the time is up, transfer the eggs to ice water and let them sit for a minute.
Peel the eggs to remove the outer shell. Cut them in half using a sharp knife.
Collect the egg yolks in a bowl and set the egg white halves aside.
Add chopped avocado, Dijon mustard, soy sauce, lemon juice, red pepper flakes, black pepper, olive oil, and salt to the bowl.
Using a fork, mash the ingredients so that they are fully incorporated. You can add a splash of water or more olive oil to get a creamy consistency to the deviled egg filling.
Add this mixture to a piping bag and pipe it in the egg white bowl where the egg yolks were.
Garnish the deviled eggs with chopped chives, and serve!