Use your preferred method (boiling or steaming) to cook the eggs until the yolks are fully set. Refer to the tips above for the best results.

Once cooked, transfer the eggs to an ice bath to cool completely. This makes them easier to peel and prevents overcooking.

Carefully peel the eggs and cut each one in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Arrange the egg whites on a plate or serving tray.

Using a fork, mash the cooked egg yolks in a bowl until crumbly.

In a separate bowl, mash a ripe avocado until smooth and creamy.

Mix the mashed yolks with the avocado until well blended.

Add 2 tablespoons of mayonnaise for creaminess, a pinch of salt to taste, and Espelette pepper for a mild, smoky kick. Adjust the seasoning as needed.

Spoon the avocado mixture into a piping bag with a star or round tip for a professional presentation. If you don’t have a piping bag, use a resealable plastic bag with a corner cut off.

Carefully pipe the avocado mixture into the hollow centers of the egg whites, filling them generously.