Start by placing the eggs in a medium pot and cover them with enough water. Bring the water to a rolling boil, then remove from heat and let sit for 10-12 minutes.

While the eggs cook, cut the avocados in half and scoop the flesh into a bowl. Mash the avocado with a fork until creamy yet slightly chunky.

Add chopped red onion, halved cherry tomatoes, and chopped cilantro to the mashed avocado. Squeeze in lime juice and olive oil. Fold gently until combined.

Transfer the eggs to an ice water bath for 5 minutes. Peel under running water and chop into bite-sized pieces.

Add chopped eggs to the avocado mixture and lightly fold them in to combine without breaking them too much.

Season with salt, pepper, and optional red pepper flakes. Toss everything gently and adjust seasoning to taste.

Serve immediately, enjoy as-is or on toasted bread or in lettuce wraps.