Place large eggs in a pot, cover with cold water, and boil for 10–12 minutes. Remove from heat and let sit.

While the eggs are cooking, cut ripe avocados in half, scoop the flesh into a bowl, and mash slightly.

Add chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, and olive oil to the mashed avocado. Mix gently.

Cool eggs in ice water for 5 minutes, then peel and discard shells.

Chop eggs and fold them into the avocado-vegetable mixture.

Season with salt, pepper, and optional red pepper flakes. Toss lightly.

Adjust seasoning, then serve immediately on toasted bread, in lettuce wraps, or as a standalone salad.