Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove from heat and cover. Let sit for 15 minutes. Remove from pot and set in an ice bath to cool.

Once cool, peel hard boiled eggs. Cut the eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter. Season with salt and place in the fridge while you prepare the filling.

Mash the egg yolks with the back of a fork, then mix in mayonnaise, Dijon, lemon juice, salt and pepper.

Divide the filling evenly among 3 smaller bowls. To the first bowl, add avocado and mix until combined. To the second bowl, add harissa paste and mix until combined. To the third bowl, add turmeric (and more mayonnaise if needed) and mix until combined.

Add each of the fillings to three separate sturdy zip top bags. Snip off the corner of the first bag. Using it like a pastry bag, fill four of the prepared egg whites with the first color filling. Repeat with the other two colors of filling until all of the egg whites have been filled.