Boil the eggs in a medium pot covered with cold water for 10-12 minutes, then transfer to an ice bath for 5 minutes.

In a large mixing bowl, mash the ripe avocados and mix in the red onion, cherry tomatoes, cilantro, lime juice, and olive oil.

Peel and chop the cooled eggs, then gently fold into the avocado mixture.

Season the salad with salt, pepper, and red pepper flakes to taste, and serve immediately.