Hard-Boiled Egg BLTs

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle. Carefully peel the eggs; cut each in half crosswise.

Place 6 of the egg halves on a serving plate. Top each with 2 bacon pieces. Arrange spinach and tomato slices on top of the bacon.

Combine avocado, mayonnaise, lemon juice, salt and pepper in a small bowl. Spread 1 tablespoon of the avocado mayonnaise on the cut side of each of the remaining egg halves. Sandwich the eggs together; skewer each with a wooden pick to hold the fillings in place. Garnish with ground pepper.