• In a large 6-quart stockpot, carefully place the eggs at the bottom of the pan. Add enough water to cover the eggs completely.
• Add the vinegar and kosher salt to the water and place the pan over medium-high heat.
• Bring the water to a boil. Once at a rolling boil, set the timer, and allow the eggs to boil for 5 minutes. 
• After 5 minutes of boiling, turn the heat completely off and let the eggs sit in the water for another 5 minutes.
•  After five minutes, drain the water and run the eggs under cold water to cool. Once cool enough to handle, peel the shells off, rinse, and slice in half. Remove the yellow yolks and set them aside.

For the Filling Mixture

• While the eggs are boiling, put the avocado and lemon juice in a mixing bowl and mash well with a fork.
• When the eggs are boiled and ready, add the reserved yolks to the mashed avocado mixture. Mash together well with a fork.
• Add the Bliss MCT Oil, salt, cayenne pepper, garlic powder, turmeric, paprika, to the bowl and mix well.
• Taste-test the mixture and add more seasoning or lemon juice as needed.
• Using a pastry bag, ziplock bag, or even just a spoon, transfer the avocado mixture into the reserved egg white halves. 
• Garnish with hemp seeds and micro-greens if desired. Enjoy!