Begin by placing your large eggs in a pot, ensuring they are completely submerged in water. Over medium-high heat, bring the water to a rolling boil. Once boiling, cover the pot with a lid, remove it from the heat, and allow the eggs to rest for 10-12 minutes.

While the eggs are cooking, grab a mixing bowl and cut your ripe avocados in half. Scoop the flesh into the bowl and mash it gently with a fork, creating a creamy yet slightly chunky texture.

Next, incorporate chopped red onion, halved cherry tomatoes, and freshly chopped cilantro into the avocado mixture. Drizzle with lime juice and olive oil, then mix everything gently.

Once the resting time for the eggs is up, carefully transfer them to a bowl filled with ice water for about 5 minutes to cool down.

Under cool running water, gently peel the eggs to remove their shells. Once peeled, chop them into bite-sized pieces and fold them into your avocado mixture.

Season the mixture with salt and pepper to taste. If enjoying heat, sprinkle in some red pepper flakes.

Before serving, taste your salad and adjust the seasoning with more lime juice or spices according to your preference.