In a medium saucepan, combine 5 cups of water, 1 tablespoon of apple cider vinegar, and 1 teaspoon of kosher salt. Bring to a boil. Carefully lower in the large eggs, cover, and cook for 7.5 minutes. Transfer half to an ice bath for 5 minutes, keeping the others in hot water for 1.5 minutes.

Once cooled, gently tap the eggs and peel under cold running water. Slice in half, remove yolks, and place in a mixing bowl.

In a skillet, add 1 tablespoon of avocado oil and cook guanciale until crispy, about 5-7 minutes. Smash cooked yolks, stir in mayonnaise, Dijon mustard, and black pepper. Add grated cheese, crème fraîche, and reserved oil.

Transfer the filling to a ziplock bag, snip a corner, and pipe into egg white halves. Garnish with crispy guanciale, freshly grated parmesan, and cracked black pepper.