Ingredients

12 eggs
125g pancetta (usually ~1/2 package)
1 ripe avocado
1/2 tsp fresh lemon juice
1/2 tsp salt

desired amount of hot sauce

Method

1. In a pot, cover eggs with water (enough to cover them by ~1 inch).
2. Bring to a boil over high heat.
3. When boiling, turn heat to medium and cook for 5 minutes.
4. Remove from heat and allow to sit in hot water for another 5 minutes. During this time, get an ice water bath ready to place the eggs in.
5. After the 5 minutes, place eggs in the ice water bath and allow to cool completely.
6. While eggs are cooling, heat a pan over medium to medium-high heat. Add pancetta to pan and cook until browned and crispy.
7. Strain fat from pancetta and place pancetta on a paper towel lined plate to allow excess fat to be absorbed.
8. Peel hard boiled eggs and halve with a sharp knife.
9. Pop the cooked yolks out of the egg whites and into a medium-sized bowl.
10. Add avocado, lemon juice, salt and hot sauce to the egg yolks and mash until combined.
11. Transfer egg yolk/avocado mixture back to egg white halves.
12. Top with crispy pancetta and serve.

Notes

1. Leftover pancetta, cooked or uncooked, can be kept in a freezer bag in the freezer to save for future recipes
2. You can either spoon the yolk mixture in, place it into a ziploc with a cut corner and pipe it in, or place it in a piping bag with a star tip and pipe it in. This just depends on your preference for presentation.
3. If you are not serving right away, the lemon juice should keep the avocado green, but I would keep the finished eggs in a sealed container to prevent the outside from hardening and darkening, as avocado does. If you are making the eggs the day before serving, I would keep the egg whites in an airtight container, and leave the egg yolk/avocado mixture in a separate bowl, covered with cling film touching the mixture so that air cannot reach it. You can then prepare the eggs right before serving without having to spend the extra time preparing the day of.