Start by placing large eggs in a medium pot. Cover them with cold water by about an inch, then bring the pot to a boil over medium-high heat.

Once bubbling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes to cook through.

While the eggs are cooking, take ripe avocados and slice them in half. Remove the pits, then scoop the creamy flesh into a mixing bowl.

Using a fork, mash the avocados, leaving some chunks for texture. Set this aside.

Finely chop a moderate amount of red onion and halve the cherry tomatoes. Add these to the bowl with the mashed avocado, along with freshly chopped cilantro.

Drizzle in freshly squeezed lime juice and high-quality olive oil. Gently toss all ingredients together.

Once the eggs have cooled, peel them under running water to facilitate the process, then chop them into bite-sized pieces.

Fold the chopped eggs into the avocado and vegetable mixture, sprinkling in salt, pepper, and optional red pepper flakes to taste.

Adjust the seasoning if necessary, ensuring the flavors are perfectly balanced. Serve immediately on toasted bread, in lettuce wraps, or as a refreshing bowl.