Start by hard boiling the eggs. Place them in a pot of cold water, bringing it to a boil over medium heat, then reduce to a simmer for about 10-12 minutes. Remove the eggs and transfer them to an ice bath for 5 minutes to cool. Gently peel the shells under running water, then slice the eggs in half lengthwise, and carefully remove the yolks into a mixing bowl.

In the mixing bowl with the yolks, add in ripe avocado, sriracha, mayonnaise, lime juice, and salt. Using a stick blender or fork, mash and blend the mixture until it’s completely smooth and creamy. Adjust the sriracha to your preferred level of heat.

Once the filling is ready, stuff the egg whites using a piping bag or simply spoon the mixture in, allowing it to slightly mound over the edges.

Sprinkle the filled eggs with chopped bacon and optionally add chopped parsley or chives. Serve immediately or refrigerate for later.