Start by boiling the fresh, large eggs in a pot of water over medium heat for 10-12 minutes. Transfer to an ice bath for 10 minutes.

Peel the cooled eggs and slice them in half lengthwise. Scoop out yolks into a mixing bowl and mix with mayonnaise, Dijon mustard, salt, and pepper.

In another bowl, mash ripe avocados with lime juice and cilantro until smooth, adding salt to taste.

In a separate bowl, combine egg yolks, finely chopped cooked bacon, fresh chives, and paprika until blended.

Fill each egg white half with your desired filling using a piping bag or spoon, starting with the classic filling, followed by avocado, and finishing with bacon.

Garnish with paprika or microgreens and add edible flowers if desired before serving.