Cut each hard-boiled egg in half lengthwise. Remove the egg yolks and place them in a bowl.
In a small food processor or blender, add 8 of the 12 egg yolks halves, avocado, cilantro, lemon or lime juice, and salt (you will not need the other 4 egg yolk halves). Puree until creamy and smooth- roughly one minute.
Remove filling and place in a quart-sized ziplock bag. Cut the tip and pipe the filling into the egg white centers. Garnish with a sprinkle of smoked paprika, 1-2 pieces of bacon, and cilantro on top. Serve and enjoy!
Store in an air-tight container in the refrigerator up to 6 hours before serving. Leftovers can be stored for up to 3-4 days.
To hard-boil eggs in water:
Place 6 eggs in the bottom of a medium-sized pan and fill with cold water 1 inch above the eggs.
Bring to a rapid boil and then immediately remove the pan from the heat, cover, and let sit for 12-14 minutes.
Remove eggs with a slotted spoon and gently place them into a large bowl filled with ice water. Allow eggs to sit until fully cooled- around 15 minutes.
Gently crack the eggshell and peel away the shell from the egg white.
Tips and Tricks:* Make ahead up to 6 hours to prevent browning. Store in an air-tight ziplock bag and pipe into egg whites right before serving. * An avocado is ripe when it is very dark green/black, has some give when squeezed, and is green on the inside when the top stem is popped off. * When hard boiling an egg in water, try adding a pinch of salt or 1 tablespoon of vinegar to help prevent cracking and make removing the shell easier.-*Nutritional value and cook times vary due to differences in appliance temperatures and product selection.