Boil the eggs by placing them in a pot, covering with water, and bringing to a boil over medium-high heat. Reduce heat to low and let them sit for 10-12 minutes.

Cut the ripe avocados in half, scoop the flesh into a mixing bowl, and mash slightly for a creamy base.

Finely chop the red onion and halve the cherry tomatoes, adding to the bowl with the mashed avocado and cilantro. Drizzle with lime juice and olive oil, then gently combine.

Transfer boiled eggs to ice water for 5 minutes to cool, making them easier to peel.

Peel the cooled eggs under running water and chop into bite-sized pieces. Fold them into the avocado mixture.

Season the salad with salt, pepper, and optional red pepper flakes, mixing everything well.

Serve the Egg Avocado Salad into bowls or over leafy greens, enjoying as a vibrant meal.