Hard-boil eggs and cut in half lengthwise.

Carefully remove the yolks and set the egg whites aside.

Sieve the yolks to create a smooth texture.

Cook bacon until crisp, drain excess fat, and crumble.

In a bowl, combine the sieved yolks with crumbled bacon, prepared mustard, salt, pepper, and mayonnaise or salad dressing.

Mix all ingredients thoroughly until well combined.

Finely chop the avocado.

Gently fold the chopped avocado into the yolk mixture.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle with additional paprika for color and flavor.

Garnish with a pimento strip or parsley sprig if desired.

Chill the deviled eggs in the refrigerator for at least 10 minutes before serving.