Bring a large pot of water to a boil. Carefully add in eggs with a ladle, then boil for 10 minutes. Drain water and allow eggs to cool. Once cooled, remove shells, slice eggs in half, and scoop out egg yolks, reserving for later.

Cut the Avocado From Mexico in half, remove pit, then scoop out flesh and add to a blender. To the blender add mayonnaise, dijon mustard, lemon zest, TABASCO® Sauce and reserved egg yolks. Blend until smooth and add to a plastic bag, cutting off the tip of the bag.

Pipe in avocado egg yolk mixture to the center of each egg. Garnish with cilantro and enjoy!