Boil the Eggs: Place the eggs gently in a medium-sized pot and cover them with water by about an inch. Turn the heat to medium-high and bring the water to a rolling boil. Once boiling, cover the pot, remove from heat, and allow the eggs to steep for 10-12 minutes.

Prepare the Avocados: Slice the ripe avocados in half, carefully removing the pit. Scoop out the flesh and mash it lightly with a fork, leaving some chunky pieces.

Mix in Fresh Ingredients: Add finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl with the mashed avocado. Drizzle in olive oil and squeeze fresh lime juice over the mixture.

Cool and Chop the Eggs: Transfer the eggs to an ice water bath for about 5 minutes. After cooling, peel the eggs, chop them into bite-sized pieces.

Combine and Season: Add the chopped eggs to the avocado mixture, sprinkle with salt, pepper, and red pepper flakes if desired. Gently fold to combine.

Taste and Adjust: Before serving, taste the salad and adjust seasoning as needed.

Serve and Enjoy: Your Egg Avocado Salad is ready! Serve it on its own, over greens, in lettuce wraps, or on toasted bread.