Begin by placing the eggs into a medium pot, covering them with water until it's about an inch above the eggs. Bring to a boil over medium-high heat.

Once boiling, cover the pot and remove from heat. Let the eggs sit for 10-12 minutes.

Halve the avocados and scoop the flesh into a bowl, mashing gently.

Add the chopped red onion, halved cherry tomatoes, and cilantro to the mashed avocado. Drizzle with lime juice and olive oil, then gently toss to combine.

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

Peel the eggs under running water and chop into bite-sized pieces, then fold into the avocado mixture.

Season with salt, pepper, and optional red pepper flakes, tossing gently.

Taste and adjust seasoning or lime juice as desired. Serve immediately or store for 1-2 days.