Place 4 large eggs in a medium pot and cover with cold water. Bring to a rolling boil, cover, and let sit for 10–12 minutes.

Slice 2 ripe avocados in half and scoop the flesh into a mixing bowl. Mash with a fork until creamy.

Chop a small red onion and halve a handful of cherry tomatoes. Add to the bowl along with fresh cilantro, lime juice, and olive oil, and mix.

Transfer eggs to ice water for 5 minutes to cool. This will make peeling easier.

Peel and chop the cooled eggs, and gently fold into the avocado mixture.

Sprinkle with salt, pepper, and red pepper flakes if desired. Toss gently to combine.

Taste and adjust seasoning as needed. Serve immediately or refrigerate for a few hours.