Cook the eggs: add them to a medium pot, cover with water, bring to boil and cook for 9 minutes. Peel the eggs (what works for me for easy peeling: pour the boiling water into the sink and immediately cover the eggs with very cold water (from the tap), immediately crack the egg shells against the bottom of the pot (the eggs should be submerged under water while doing that), then peel them under the water).
Cut the eggs in half, scoop out the yolks using a teaspoon.
Mash the egg yolks and avocado with a fork. Combine with sour cream, lime juice, lime zest, chopped cilantro, and finely chopped red onion. Season well with salt and pepper.
Fill a thick plastic bag with the filling. Cut off one corner. Pipe the filling into egg white shells.
Crumble cooked bacon over the eggs. Sprinkle with cayenne pepper.
Serve right away. Enjoy!