Set a frying pan over medium-high heat and add a splash of oil for frying. Fry the parma ham in batches for 1-2 minutes a side or until crispy, then drain on a piece of paper towel and allow to cool. Once cooled, cut the parma ham into shards and set aside.

Place a large pot half filled with water over high heat. Bring to a boil then carefully add the eggs to the pot and turn down the heat to a simmer. Set a timer for 13 minutes. Place a handful of ice into a large bowl then half fill it with water.

After 13 minutes, remove the eggs from the pot and place into ice water for 5 minutes. After 5 minutes, check for coolness and then gently crack and peel the eggs. Slice each one in half.

Scoop the yolks out of the eggs and place into a mixing bowl. Add the avocado, mayonnaise and lemon juice to the bowl and blitz with a stick blender until smooth. Season to taste, then spoon the mixture into a piping bag.

Pipe the mixture back into the eggs, then top with chopped chives and arrange parma ham shard on each. Season and serve.