Slice boiled eggs in half. Remove yolks to a medium bowl, place whites on a serving plate.
To egg yolks, add flesh of two avocados, mayonnaise, lime juice, jalapeno, red onion, tomato, cumin, salt, pepper and cayenne. Mash well with a fork or use an electric mixer to blend well. Adjust seasoning to taste.
Fill a quart-sized zipper bag (one corner cut off) or pastry bag with egg mixture and pipe into egg white halves. Top with crumbled crispy bacon, scallion slices, and a sprinkle of cayenne pepper.
Serve with extra bacon and scallion toppings.
Notes
Serve any extra egg/avocado filling as a tasty dip with tortilla chips.