Begin by placing six large eggs in a saucepan and covering them with water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 12 minutes. Afterward, transfer the eggs to an ice bath for about 5 minutes to cool and make peeling easier.

Carefully peel the cooled hard-boiled eggs, ensuring the whites remain intact. Once peeled, slice each egg in half lengthwise and gently remove the yolks into a mixing bowl.

In the mixing bowl with the egg yolks, add one ripe avocado, two tablespoons of mayonnaise, one tablespoon of Sriracha, the juice of half a lime, and a pinch of salt. Use a fork to mash these ingredients together until you achieve a smooth consistency.

To make filling the egg whites easier, spoon the mashed avocado mixture into a piping bag or a resealable plastic bag with a corner snipped off.

Carefully pipe your creamy filling into each egg white half, mounding it slightly for an appealing look. Once all the egg whites are filled, chop crispy bacon pieces and sprinkle them over each deviled egg.