Boil the Eggs: Place 4 large eggs into a medium pot and cover them with cold water, ensuring it's about an inch above the eggs. Set over medium-high heat and bring to a boil. Cover and remove from heat, letting sit for 10–12 minutes.

Prepare the Avocado: Slice 2 ripe avocados in half, remove pits, and mash lightly in a bowl.

Add Other Ingredients: Chop 1/4 cup of red onion, halve 1 cup of cherry tomatoes, and chop cilantro. Add to mashed avocado, drizzle with lime juice and olive oil, then mix gently.

Cool and Peel the Eggs: Transfer boiled eggs to an ice bath for 5 minutes. Crack shells and peel under running water.

Cut and Combine: Chop peeled eggs and fold into the avocado mixture carefully.

Season to Taste: Adjust seasoning with salt, pepper, and red pepper flakes as desired.

Serve: Enjoy the salad on toasted bread, lettuce wraps, or straight from the bowl.