Fry the bacon on the frying pan until it is fully cooked but not too crispy.
Extract the bacon grease from the pan and run it through a sifter to get the fried bits and burnt pieces out of the grease. Set it aside.
Set aside half the bacon strips. Run the remaining bacon strips through the food processor creating a bacon bit mix.
For the Eggs
Fill a large saucepan or pot 1/3 of the way with cold water. Add the vinegar and salt and then all the eggs. Bring the pot to a boil. Make sure the pot is big enough to hold all the eggs without them overlapping. Smaller pans or pots will require you to do this step twice.
When the pot starts to boil, immediately take it off the heat, cover it, and set it aside for 13 minutes.
Crack all the eggs and discard the shells. Carefully cut them in half, making sure to keep the whites whole, as they will be the eating vessel. Take out the yolks and put them in the food processor.
For the Avocado
Slice the avocados in half. Carefully use the bottom end of the knife to take out the pit but sticking it in and twisting then pulling it out. Scoop out the avocado flesh and cut it into pieces. Put the avocados into the food processor.
Add a tablespoon of the reserved bacon grease, the smoked paprika, the juice of half a lemon and the half of the lemon zest to the food processor. Slowly pulse until all the ingredients are combined. Add a pinch of salt and pepper and blend it all together until you have reached a smooth consistency.
Piping the Eggs
Add the contents of the food processor to the piping bag or resealable plastic bag. Cut off the tip of the bag 1/4 of an inch up.
Carefully pipe the avocado egg mixture into each egg white. Chop up the remaining bacon strips into small slivers. Garnish each egg with the bacon bit slivers and remaining lemon zest.
Serve as an appetizer or side dish.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.