Place eggs in a medium pot and cover with enough water to submerge. Bring to a rolling boil, then cover and remove from heat. Let sit for 10-12 minutes.

Slice avocados in half and scoop flesh into a mixing bowl. Mash slightly, leaving some chunky pieces.

Add finely chopped red onion, halved cherry tomatoes, and chopped cilantro to mashed avocados. Drizzle lime juice and olive oil, and mix gently.

Prepare an ice bath. Transfer boiled eggs to the ice bath for about 5 minutes.

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

Season with salt and pepper to taste, and optional red pepper flakes. Toss gently and serve.

Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container for 1-2 days.