Start by placing large eggs in a medium-sized pot and cover them completely with water. Heat the pot over medium-high temperature until the water reaches a rolling boil. Cover the pot and remove from heat, allowing the eggs to sit for 10-12 minutes.

While the eggs cook, halve the ripe avocados and scoop the flesh into a large mixing bowl. Mash the avocados until smooth, leaving a few small chunks for texture.

Chop the red onion, halved cherry tomatoes, and fresh cilantro, adding them to the bowl with the mashed avocados. Drizzle with lime juice and olive oil, gently mixing together.

Transfer cooked eggs to a bowl of ice water for about 5 minutes to cool. This will stop the cooking process.

Peel cooled eggs under running water, pat dry, then chop into bite-sized pieces. Fold the chopped eggs into the avocado mixture.

Add salt, pepper, and red pepper flakes to taste. Toss everything together lightly, adjusting seasonings as needed before serving.