Place the eggs in a medium saucepan and cover them with cold water until fully submerged. Bring to a rolling boil, then cover, remove from heat, and let sit for 10-12 minutes.

While the eggs are cooking, cut the ripe avocados in half and scoop the flesh into a large mixing bowl. Mash the avocado slightly, leaving some chunks for texture.

Chop the red onion, halve the cherry tomatoes, and finely chop the cilantro. Add to the bowl with the mashed avocado, then drizzle in lime juice and olive oil.

Drain the hot water from the eggs and transfer them to a bowl of ice water to cool for 5 minutes. Peel under running water.

Chop the peeled eggs into bite-sized pieces and gently fold them into the avocado mixture.

Sprinkle with salt, pepper, and red pepper flakes. Toss gently to combine.

Serve immediately on its own, on toasted bread, or as lettuce wraps. Store leftovers in an airtight container for 1-2 days.