Place eggs in a large pot. Completely cover with two cold water. Bring to a rolling boil. Cover; turn off the heat. Let the eggs sit on the burner, covered, for 12 minutes.
Drain the eggs and place them in a bowl of cold water for one minute to stop the cooking process. Gently peel and slice each egg in half lengthwise.
Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.
Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until well combined.
Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley, if desired.