Step 1

Gently place eggs in a medium saucepan and fill with water one inch above eggs. Bring water to a boil over high heat. Once the water has come to a boil, cover the saucepan and remove from the heat. Set a timer for 6 minutes.

Step 2

Fill a medium bowl with ice and water. When the time goes off, remove the eggs from the saucepan and place in the ice bath. Set a timer for 8 minutes.

Step 3

While the eggs are cooking and cooling, fry 2-3 slices of bacon in a frying pan over medium-high heat. Cook for about 3 minutes each side and transfer to a paper towel. Once cool enough to handle, crush each piece of bacon into small pieces.

Step 4

When the ice bath timer goes off, gently peel the eggs* and pat dry with a paper towel. Slice lengthwise and place the yolks in a medium bowl. Arrange the egg whites face up on a tray or plate.

Step 5

Add the avocado, lime juice, cilantro, salt and chili powder to the bowl with the yolk and mash with the back of a fork. Mix until well combined.

Step 6

Using a small cookie scoop, scoop the avocado yolk mixture into each egg white until all are full. Sprinkle the bacon pieces and chives on top and serve.