Start by placing eggs in a pot and covering them with cold water, ensuring they're fully submerged. Set the pot over medium-high heat and bring it to a gentle boil. Once boiling, cover the pot with a lid, remove it from heat, and allow the eggs to sit for 10-12 minutes.

While the eggs are cooking, halve the avocados and scoop the flesh into a mixing bowl. Use a fork to mash the avocado lightly; add chopped red onion, halved cherry tomatoes, and fresh cilantro. Drizzle with lime juice and olive oil, then mix gently until all ingredients are well combined.

After the eggs have rested, transfer them to a bowl of ice water for about 5 minutes to cool. Once cooled, carefully tap the eggs on a hard surface to crack the shells, and peel them under running water if necessary.

Chop the cooled hard-boiled eggs into bite-sized pieces and fold them gently into the avocado mixture. Use a spatula to incorporate the eggs without mashing the avocado too much.

Season your salad generously with salt, pepper, and optional red pepper flakes for a bit of heat. Toss gently to ensure even seasoning.

Before serving, taste your Workout Egg Avocado Salad and adjust seasoning with additional salt, pepper, or lime juice to your liking.