Start this recipe by blitzing together the hard boiled eggs, mayonnaise, Dijon mustard, salt and cayenne pepper till smooth. Add in enough water to make the mixture runnier than normal egg mayo. Next, cut the avocados in half and remove the stones. Scoop out the flesh carefully, trying to keep the skin intact. Chop the filling and mix into the runny egg mayo mixture. Spoon back into the avocado shells and decorate the tops with a dash of extra cayenne pepper and the microgreens.