Place eggs in a large saucepan and fill with cool water. Slowly bring the water to a boil over medium heat. Once boiling, remove the heat and cover the saucepan for 10 minutes.
Drain water and peel eggs shells from the hard-boiled eggs. Cut each hard-boiled egg in half, carefully scoop out yolks and place in a medium bowl. Set the egg whites on a serving plate, cut side up.
To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (leaving the remainder for garnish), diced avocado, cilantro, lime juice, cayenne pepper, a pinch of kosher salt, and a few turns of black pepper.
Using a fork, mash and stir the yolks until all ingredients are well-combined. It won't be smooth, but you don't want any big chunks of yolk remaining. Season to taste with additional salt, lime juice, and cayenne pepper.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the corners to create a small hole for dispensing yolk mixture. Pipe the yolk mixture into the wells of each egg white.
Sprinkle with reserved chopped bacon and light dusting of cayenne pepper.