Place the large eggs in a medium pot and cover them with cold water, ensuring there's about an inch above the eggs. Bring the pot to a boil over medium-high heat.

Once the water reaches a rolling boil, cover the pot with a lid and remove it from heat. Let the eggs sit undisturbed for 10-12 minutes.

While the eggs are cooking, halve the ripe avocados and scoop their creamy flesh into a mixing bowl. Use a fork to mash the avocado lightly.

Add the chopped red onion, halved cherry tomatoes, and fresh cilantro to the bowl of mashed avocado. Drizzle with lime juice and olive oil, then mix everything gently.

After the eggs have rested, transfer them to an ice water bowl to cool for about 5 minutes. Once cool, peel the eggs and chop them into bite-sized pieces.

Fold the chopped eggs into the creamy avocado mixture with care, seasoning with salt, pepper, and red pepper flakes.

Taste and adjust seasoning to your preference, then serve immediately or store leftovers in an airtight container.