Place 4 large eggs in a pot, making sure they're covered with about an inch of cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.

While your eggs are cooking, take 2 ripe avocados, slice them in half, and scoop the flesh into a mixing bowl. Use a fork to gently mash the avocados, aiming for a creamy consistency but leaving some chunks for added texture.

Add ½ chopped red onion, 1 cup halved cherry tomatoes, and ¼ cup chopped fresh cilantro to your mashed avocados. Drizzle with the juice of 1 lime and a tablespoon of olive oil. Toss everything together gently to combine.

Once the eggs are done cooking, transfer them to an ice water bath for about 5 minutes to cool. After cooling, peel the shells off, and chop the eggs into bite-sized cubes. Add them to the avocado mixture.

Carefully fold the chopped eggs into the avocado and vegetable mixture, seasoning with salt and pepper to taste. Toss everything lightly until well combined.

Taste your salad and adjust the seasoning as needed. Add more lime juice for zing or extra pepper for a kick.