Begin by placing eggs in a medium-sized pot, ensuring they are covered with cold water about an inch above the eggs. Bring the pot to a boil over medium-high heat, watching carefully as bubbles form. Once boiling, cover the pot with a lid, reduce the heat, and turn off the burner, allowing the eggs to steep for 10-12 minutes for perfect hard-boiled eggs.

While the eggs are cooking, slice the avocados in half and carefully scoop the flesh into a mixing bowl. Use a fork to mash the avocado slightly, creating a creamy yet chunky texture. Look for ripe avocados; they should feel soft to the touch. Set the bowl aside as you move on to the next ingredients for your Workout Egg Avocado Salad.

Add finely chopped red onion, halved cherry tomatoes, and fresh cilantro to the mashed avocado in the bowl. Drizzle with lime juice and olive oil, then gently mix everything together until well combined.

Once the eggs have steeped for the designated time, remove them from the pot and plunge them into a bowl filled with ice water. Let them cool for about 5 minutes.

After cooling, peel the eggs under running water to help remove the shells. Once peeled, chop the eggs into bite-sized pieces.

Gently fold the chopped eggs into the avocado mixture, being careful not to mash the eggs too much.

Finally, season your salad with salt, pepper, and optional red pepper flakes for a hint of heat. Toss everything gently to combine.

Once seasoned, serve the salad immediately for the best texture and visual appeal.