Start by placing 4 large eggs in a pot and covering them with cold water, ensuring there's about an inch above the eggs. Heat the pot over high heat until the water reaches a rolling boil, about 8-10 minutes. Cover with a lid and remove from heat to let the eggs sit for 10-12 minutes.

While the eggs are cooking, slice 2 ripe avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Use a fork to gently mash the avocados for a creamy yet chunky consistency.

Add in 0.5 cup of chopped red onion, 1 cup of halved cherry tomatoes, and a handful of chopped cilantro to the mashed avocados. Squeeze in the juice of 1 lime and drizzle 2 tablespoons of olive oil over the mixture. Gently fold everything together.

Transfer the eggs to a bowl filled with ice water to cool for about 5 minutes, making peeling easier.

Peel the cooled eggs under running water, chop into bite-sized pieces, and fold them into the avocado mixture.

Sprinkle the salad with salt and pepper to taste, adding red pepper flakes if desired. Toss gently.

Before serving, taste and adjust seasoning or lime juice. Serve the salad in a dish or mixing bowl.