Boil the eggs in a pot covered with cold water. Bring to a boil, cover, and let sit off heat for 10-12 minutes.

Mash the avocados in a medium bowl, leaving some chunks for texture.

Add chopped red onion, halved cherry tomatoes, and chopped cilantro to the mashed avocados. Drizzle with lime juice and olive oil, then fold gently.

Cool boiled eggs in an ice water bath for 5 minutes, then peel and chop.

Fold the chopped eggs into the avocado mixture gently.

Season with salt, pepper, and optional red pepper flakes, tossing gently to combine.

Serve immediately in lettuce wraps, on toast, or in a bowl.