Place eggs in a large pot and cover with cold water by 1-2 inches. Add white vinegar to the water. Bring to a rolling boil over high heat.
Once boiling, cover pot and turn off heat. Let eggs sit on burner, covered, for 11-12 minutes.
Drain eggs and rinse under cold water to stop the cooking process. Let cool until comfortable to handle, then peel and slice each egg in half lengthwise.
Carefully remove yolks with a spoon and transfer to a small mixing bowl. Set egg white halves aside on serving platter.
Add avocados, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with yolks. Season with salt and pepper.
Mash everything together until smooth and thoroughly combined. Taste and adjust seasonings – more red pepper flakes for heat, more lemon for brightness.
Fill each egg white half with a heaping tablespoon of avocado mixture. Use a piping bag or zip-lock bag with corner snipped for cleaner presentation.
Top each egg with fresh minced parsley and a light dusting of extra smoked paprika if desired. Serve immediately.
