Boil water and hard boil 12 eggs. Cool. Sometimes I do this the day before or in the morning to ensure they have time to cool off completely. Cut eggs in half the long way. Peel eggs and scoop out yolks. Use my kitchen hack and utilize a baby spoon to efficiently and delicately remove yolks. Add yolks to another bowl. Place egg whites in a deviled egg dish or on a plate.
Mash egg yolks with a fork.
Prepare avocado by peeling and scooping avocado out of peel. Toss peel and pit and chop up avocado. Mash avocado and egg yolks with a fork. Cut lemon in half and squeeze the juice out (about 2 tablespoons), add to egg yolks and avocado, and mash and stir all together.
Add 1/4 to 1/3 cup mayo. I use olive oil mayo. Blend all with a hand mixer until smooth and a lovely light green color.
Fill a frosting decorating bag with the mixture. Or to simplify, just add a spoonful to each egg white.
Squeeze frosting decorating bag to fill egg whites in a swirling motion.
Crush the tablespoon of crispy jalapenos.
Top eggs with sprinkles of crushed crispy jalapenos.
Top eggs with sprinkles of taco seasoning.
Add tomato slices as garnish and toast.
Use remainder of egg yolk mixture as a toast spread. Sprinkle with crispy jalapeno crumbs and taco seasoning.
Top toast and spread with sliced tomato wedges.