Start by placing 4 large eggs in a pot and covering them with cold water, ensuring they're submerged by about an inch. Set the pot over medium-high heat and bring the water to a rolling boil, which should take about 8–10 minutes. Once boiling, quickly cover the pot, remove it from the heat, and let the eggs sit for 10–12 minutes to cook perfectly.

While the eggs are cooking, slice 2 ripe avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Using a fork, mash the avocado gently, leaving some chunky bits for texture.

Finely chop 1/2 red onion and halve 1 cup of cherry tomatoes. Add these vibrant ingredients to the bowl with the mashed avocado, along with 1/4 cup of freshly chopped cilantro. Toss gently, allowing their colors and flavors to combine.

In a small bowl, whisk together 2 tablespoons of lime juice and 1 tablespoon of olive oil. Pour this zesty dressing over the avocado mixture, ensuring even distribution of flavors. Gently fold everything together.

Once the eggs have finished cooking, transfer them to an ice water bath for about 5 minutes. Gently tap the eggs on a hard surface, peel the shells, and chop the eggs into bite-sized pieces to add to your salad.

Fold the chopped boiled eggs into the avocado mixture. Add salt and pepper to taste, and if desired, sprinkle in a pinch of red pepper flakes for a little heat. Stir lightly to combine.

Taste your Egg Avocado Salad and adjust the seasoning if needed. Serve immediately.