Place your eggs in a medium-sized pot and cover them with cold water, ensuring the water reaches at least an inch above the eggs. Heat on medium-high until boiling, then cover and remove from heat, letting sit for 10-12 minutes.

While the eggs are cooking, slice the ripe avocados in half and scoop the flesh into a mixing bowl. Mash gently with a fork, leaving some chunks for texture.

Add finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro into the mashed avocado. Drizzle with lime juice and olive oil, and gently fold together.

Transfer eggs to a bowl of ice water and let them sit for about 5 minutes to cool. Peel under running water for a smooth finish.

Chop the cooled, peeled eggs into bite-sized pieces and fold them into the avocado mixture without over-mixing.

Season the salad with salt, pepper, and red pepper flakes if desired. Adjust the seasoning as needed.

Transfer the salad to a serving bowl or plate and enjoy fresh, or store in an airtight container in the fridge for up to two days.