Start by placing large eggs in a medium pot and cover them with cold water. Heat the pot over medium-high heat, bringing the water to a gentle boil. Cover the pot with a lid and remove it from heat; let the eggs steep for 10-12 minutes for perfectly hard-boiled eggs.

While the eggs are cooking, halve the ripe avocados and scoop the flesh into a large mixing bowl. Use a fork to lightly mash the avocados, leaving some chunks for texture.

To the mashed avocado, mix in finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro. Drizzle with lime juice and olive oil. Gently fold everything together until well combined.

Once the eggs have finished steeping, transfer them to an ice bath for about 5 minutes. After cooling, peel the eggs under running water and chop them into bite-sized pieces.

Fold the chopped hard-boiled eggs into the avocado mixture. Season with salt and pepper according to your taste. Add red pepper flakes if desired.

Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lime juice as needed.