Place large eggs in a medium pot and cover with water. Bring to a boil, then cover and remove from heat for 10-12 minutes.

Halve the ripe avocados and mash in a mixing bowl. Set aside.

Chop the red onion, slice cherry tomatoes, and add to the bowl with the mashed avocados. Add lime juice and olive oil, then mix gently.

Transfer boiled eggs to an ice water bath for 5 minutes to cool.

Peel and chop the eggs, then add to the avocado mixture and fold gently.

Sprinkle with salt, pepper, and optional red pepper flakes. Toss gently.

Serve the salad on its own, in lettuce wraps, or on whole-grain toast.