Place eggs in a saucepan; add cold water to cover the eggs by one inch. Heat over high heat until just boiling. Remove from the burner, cover, and let eggs stand in the hot water for 12 minutes. Once done, drain and run cold water over the eggs. To peel, tap them on the counter top until cracked, and use a teaspoon (or your fingers) to remove the peel. Cut each egg in half and set aside.
In a small bowl whisk together the olive oil, garlic, vinegar, mustard, and honey. Season with salt and pepper.
Add 2 cups of lettuce to two salad bowls.
Drizzle the dressing equally over each bowl.
Top with eggs, bacon, avocado, tomatoes, and red pepper flakes for garnish.