Place the four large eggs in a medium pot and cover them with cold water. Bring to a vigorous boil over medium-high heat. Once boiling, cover and remove from heat, letting sit for about 10-12 minutes.

Slice the two ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash gently until creamy but still chunky.

Mix in the chopped red onion and halved cherry tomatoes to the mashed avocados. If desired, add cilantro, lime juice, and olive oil. Toss gently.

Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel under cool running water and chop into bite-sized pieces.

Fold the chopped eggs into the avocado and vegetable mixture gently to avoid smashing the eggs.

Season the salad with salt, pepper, and red pepper flakes to taste. Stir gently to incorporate the seasonings.

Serve the Egg Avocado Salad fresh on toasted bread, in lettuce wraps, or straight from the bowl. Store leftovers in an airtight container for up to 1-2 days.