Boil the Eggs: Place 4 eggs in a medium pot and cover them with cold water. Bring to a gentle boil over medium heat, then turn off the heat and let sit for 10-12 minutes.

Mash the Avocados: Halve 2 ripe avocados and scoop into a mixing bowl. Mash with a fork until creamy yet slightly chunky.

Incorporate the Vegetables: Add 1/4 cup finely chopped red onion, 1 cup halved cherry tomatoes, and a handful of chopped cilantro to the avocados.

Dress the Salad: Drizzle with the juice of 1 lime and 2 tablespoons of olive oil. Mix gently to combine.

Cool the Eggs: Transfer cooked eggs to a bowl of ice water for about 5 minutes.

Chop the Eggs: Peel and chop eggs into bite-sized pieces and fold into the avocado mixture.

Season the Salad: Sprinkle with salt, pepper, and optional red pepper flakes; stir gently.

Final Touches: Taste and adjust seasoning if necessary; serve immediately.