Place six eggs in a medium-sized pot, cover with cold water, and bring to a boil. Cover pot and let sit for 10-12 minutes.

Slice two ripe avocados in half, remove pits, and mash the flesh with a fork in a mixing bowl.

Chop half a small red onion and halve a cup of cherry tomatoes; add to the mixing bowl along with chopped cilantro, lime juice, and olive oil. Mix gently.

Transfer cooked eggs to an ice bath for 5 minutes to cool.

Peel the eggs under running water, chop them, and fold gently into the avocado mixture.

Season with salt, pepper, and optional red pepper flakes, then stir to combine.

Serve on toasted bread, in lettuce wraps, or in a bowl. Enjoy fresh!