Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover & turn heat to low cooking for 1 minute. Remove from heat and leave covered for about 10 minutes, then rinse under cold water for 1 minute.
Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks until smooth and creamy. Add mayonnaise,avocado oil, mustard, salt and pepper, and mix well.
Scoop some filling into each egg white using an ice cream scoop. Garnish with a fresh sage leaf. Serve immediately or refrigerate until ready to devour!