Place large eggs in a medium pot and cover them with cold water, ensuring there's about an inch of water above the eggs. Heat over medium-high until it reaches a gentle boil. Once boiling, cover the pot, remove it from heat, and let it sit undisturbed for 10-12 minutes.

While the eggs are cooking, halve the ripe avocados and scoop them into a mixing bowl. Mash them lightly with a fork, leaving some chunks for texture. Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl.

Drizzle with freshly squeezed lime juice and olive oil, then mix gently to combine and enhance the flavors.

After the eggs are done cooking, carefully transfer them to a bowl filled with ice water. Let them cool for about 5 minutes.

Peel the cooled eggs under running water to help remove the shells more easily. Once peeled, chop the eggs into bite-sized pieces.

Gently fold the chopped eggs into the avocado mixture in your bowl, being careful not to mash the avocado too much.

Season the salad with salt and pepper to taste, and if you like a bit of heat, sprinkle in some red pepper flakes.

Serve the salad cold in a bowl, on toasted bread, or wrapped in lettuce for a refreshing meal.