Cut hard boiled eggs in half. Put the yolks in a small bowl and the whites on a serving tray.

Chop one strip of bacon into small pieces and break or cut the other into 12 pieces for garnish.

Cut the grape tomatoes into small pieces. I quarter them lengthwise, then cut them across in 2 or 3 slices.

Rinse and chop the fresh cilantro.

Add the avocado to the small bowl and using a fork, mash the egg yolks and avocado. Add the mayonnaise and juice from half a lime and stir the mixture until it is creamy and as lump free as possible.

Add the bacon, tomatoes and cilantro, season with salt and pepper, then stir gently to combine without mashing it.

Scoop the mixture into a plastic sandwich bag. Cut off about ½” from one corner and use it as a piping bag to fill the egg whites. Garnish with the remaining bacon pieces. Refrigerate to chill completely until ready to serve.