Place eggs in a large pot and cover with an inch of cold water. Bring the water to a rolling boil. Boil for about 10 minutes. Cover and turn off heat. Let the eggs sit on burner, covered, for another 10 minutes.
Drain the eggs and rinse them in cold water. Once they are cool enough to handle, carefully peel and slice each egg in half lengthwise.
Carefully remove the yolks with a spoon and transfer them to a small bowl. Set the cooked egg whites to the side.
Add the avocado, lemon juice, mayonnaise, red pepper flakes, garlic powder, onion powder, paprika, salt and pepper to the bowl with the yolks. Mash everything together until thoroughly mixed.
Fill each egg half with a tablespoon of the avocado mixture and garnish with fresh parsley. Serve and enjoy!