Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat then cover and turn off the heat. Let rest covered for 10 minutes.
Rinse the eggs under cold water then carefully peel off the shells. Cut the peeled eggs in half lengthwise then carefully pop out the yolks and place them in a bowl. Place the halved eggs hollowed-side up on a plate and set aside.
Add the avocado, jalapeno, mayonnaise, and 1/4 tsp salt to the bowl with the egg yolks. Use the back of a fork to mash everything together until well combined. Taste and season with additional salt if necessary.
Use a spoon to scoop the filling into the halved eggs then sprinkle freshly ground pepper on top.
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