Add eggs to a small saucepan and cover completely with water. Bring to a rolling boil. Cover, turn off heat, and leave pan on burner. Allow to sit for 15-20 minutes.
While eggs boil, cook bacon in a medium skillet. Cook until crisp; crumble and set aside.
Drain water from eggs and cool with ice water. Peel and cut into large chunks. Add an even amount to each of 4 bowls. Dice avocado and distribute among bowls with the eggs. Add minced parsley and crumbled bacon.