Place eggs in a large pot and add cold water to cover with an inch or two. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off the heat. Let the eggs sit on the burner, covered, for 11-12 minutes.

Drain the eggs and rinse in cold water to stop the cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.

Carefully remove the yolks with a spoon and transfer them 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 smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.

Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Or for a fancier presentation, place filling into a piping bag fitted with an open star tip and pipe into egg halves. Serve immediately and enjoy!