✓ Place the eggs in a large pot and cover them with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer for 9 minutes.

✓ Remove from heat, cover the pot, and let sit for 5 minutes before draining the hot water and rinsing the eggs under cold running water until they are completely cool.

✓ Gently tap each egg on a hard surface to crack the shell all over, then peel off the shell starting from one end. Place peeled eggs in a bowl of ice water for about 5 minutes; this stops the cooking process and makes them easier to peel.

✓ In a medium bowl, whisk together the mayonnaise, Dijon mustard, white vinegar or lemon juice, salt, and black pepper until smooth.

✓ Using a fork or potato masher, gently mash the yolks in the prepared mixture until you achieve a creamy consistency but still retain some lumps for texture.

✓ Fold in the paprika, hot sauce, or cayenne pepper to taste and stir well to combine all flavors.

✓ Mix in the mashed avocado gently; this can help reduce fat content while adding moisture.

✓ Cut each egg in half lengthwise, being careful not to break through the yolk. Scoop out the white and place it into a bowl.

✓ Spoon the filling back into the egg whites, ensuring they are evenly distributed.

✓ Top with crumbled bacon and chopped fresh herbs like dill, chives, or parsley for added flavor and color.