1/3 c. mayonnaise
1/3 c. mashed avocado
Juice of 1/2 lemon
1 1/2 tbsp. mustard
kosher salt
Freshly ground black pepper
Place eggs in a single layer in a saucepan and cover with 2 inches of water. Bring to a boil, then reduce heat to low and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water. Crack shells and carefully peel under cool running water. Halve eggs lengthwise, then spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, mashed avocado, lemon juice, and mustard and season with salt and pepper. Spoon mixture evenly among egg whites and garnish with more pepper.