Place large eggs gently into a pot and fill it with enough water to cover them by at least an inch. Bring the water to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for 10–12 minutes.

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

Chop the red onion, halve the cherry tomatoes, and roughly chop the fresh cilantro. Add to the mashed avocado with lime juice and olive oil. Mix gently.

Transfer eggs to a bowl of ice water and cool for about 5 minutes before peeling.

Peel the eggs and chop into bite-sized pieces. Fold into the salad mixture gently.

Season the salad with salt, pepper, and red pepper flakes, stirring to coat the ingredients.

Taste and adjust seasonings according to your preference.