Boil the eggs in a medium-sized pot covered with water for 10-12 minutes, then let them sit covered.

Slice and scoop out two avocados into a mixing bowl, mash them lightly, and set aside.

Chop a quarter of a red onion and add it to the mashed avocado along with halved cherry tomatoes and chopped cilantro. Mix in lime juice and olive oil.

Prepare an ice bath and cool the boiled eggs for about 5 minutes, then peel them under running water.

Chop the peeled eggs and gently fold them into the avocado mixture.

Season the salad with salt, pepper, and red pepper flakes. Mix until well combined.