Instructions

1. Using a large bowl, make an ice bath by filling a tray of ice cubes and fill with water. Set aside.
2. Fill a large pot with water. Place 6 eggs carefully in the pot. Cover with lid, then heat over high heat.  Once boiling, leave lid on and allow eggs to remain on heated burner for 25 minutes.
3. Once eggs have cooked, carefully remove each egg from hot water with a slotted spoon and place eggs in the bowl of ice water.  
4. Allow eggs to cool for at least 15 minutes before peeling,  
5. Peel eggs. Note: If difficult to peel, run each egg under cool running water while peeling.
6. Slice each egg in half lengthwise.
7. Place all yolks in the small bowl.  Mash with a fork until the yolks are completely crumbled.  
8. Add onion, mayonnaise, mustard, vinegar and hot sauce, then mix well.
9. Season with salt and pepper.
10. Adjust seasonings by adding remaining vinegar or a little extra mayonnaise.
11. Transfer yolk mixture to a piping bag or a sealed zipper-lock bag with one of the corners cut off.
12. Using a ribbon design, pipe each egg white half with the filling.
13. Drizzle each egg with a small amount of avocado oil.
14. Sprinkle with minced chives.
15. Add freshly ground pepper.
16. Serve immediately.