Place eggs in a pot, cover with cold water, bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes before cooling in an ice bath.

Cut avocados in half, remove pits, scoop flesh into a bowl, and mash lightly with a fork until creamy but chunky.

Squeeze lime juice over the avocado to prevent browning. Season with salt and pepper.

Peel cooled eggs and chop. Gently fold them into the avocado mixture along with red onion and cilantro if using.

Taste and adjust seasoning as needed.