Start by placing the large eggs in a pot and covering them with cold water, ensuring there's an inch of water above the eggs. Turn the heat to high and bring the water to a rolling boil. Once boiling, cover the pot, reduce the heat to low, and let the eggs sit for 10-12 minutes for perfectly hard-boiled eggs.

While the eggs are cooking, take the ripe avocados and carefully halve them. Remove the pits and scoop the flesh into a mixing bowl. Using a fork, mash the avocado slightly, ensuring some chunks remain for texture.

Finely chop the red onion, halved cherry tomatoes, and fresh cilantro. Add these vegetable wonders to the mashed avocado in the mixing bowl. Drizzle with lime juice and olive oil, and then gently toss everything together until well combined.

Once the eggs have completed their cooking time, transfer them to an ice water bath using a slotted spoon. Allow them to cool for about 5 minutes.

After the eggs have cooled, carefully peel them and chop them into bite-sized pieces. Gently fold the chopped eggs into the avocado mixture.

Sprinkle in salt, pepper, and any optional red pepper flakes according to your spice preference. Toss the salad gently to ensure the seasoning evenly coats all the ingredients.

Finally, taste your creation and adjust lime juice and seasoning if desired.