Boil the eggs: Place 4 large eggs in a pot, cover with water, bring to a boil, cover, turn off heat, and let sit for 10-12 minutes.

Prepare the avocados: Slice 2 ripe avocados, scoop into a bowl, and mash coarsely with a fork.

Mix in fresh ingredients: Add chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, and olive oil to the mashed avocados and mix well.

Cool and chop the eggs: Transfer eggs to an ice bath for 5 minutes, then peel and chop into bite-sized pieces.

Combine the salad: Fold the chopped eggs into the avocado mixture gently.

Season and serve: Add salt, pepper, and red pepper flakes to taste, then serve immediately.