Place 4 large eggs in a medium pot and cover them with cold water. Set the pot over medium-high heat and bring to a rolling boil. Cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes.

While the eggs are cooking, cut 2 ripe avocados in half, remove the pits, and scoop the flesh into a large bowl. Use a fork to mash the avocados, leaving some chunks for texture.

Add the finely chopped ½ red onion, halved cherry tomatoes, and ¼ cup of fresh cilantro to the mashed avocado. Gently fold in these ingredients along with 2 tablespoons of lime juice and 1 tablespoon of olive oil.

Once the eggs are finished cooking, transfer them to a bowl filled with ice water. Allow them to cool for about 5 minutes.

Peel the cooled eggs and chop them into bite-sized pieces. Fold the chopped eggs gently into the avocado mixture.

Sprinkle salt and pepper to taste over the egg and avocado mixture, along with a pinch of red pepper flakes if desired. Toss everything together gently.

Taste and adjust the seasoning as necessary. Serve promptly, enjoying the salad straight from the bowl, on toasted bread, or in lettuce wraps.