Place the 4 large eggs in a medium pot and cover them with cold water, ensuring they are submerged by about an inch. Turn the heat to high and bring the water to a rolling boil, which should take about 8-10 minutes.

Once the water reaches a boil, turn off the heat and cover the pot with a lid. Allow the eggs to sit in the hot water for 10-12 minutes to cook gently.

While the eggs are cooking, grab 2 ripe avocados. Halve each avocado, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash the avocado lightly.

Next, add the finely chopped ½ cup of red onion, halved 1 cup of cherry tomatoes, and ¼ cup of fresh cilantro to the bowl with the mashed avocado. Drizzle in 2 tablespoons of lime juice and 1 tablespoon of olive oil, then gently stir to combine.

Once the eggs have finished cooking, carefully transfer them to a bowl filled with ice water. Let them chill for about 5 minutes.

After cooling, peel the hard-boiled eggs under running water and chop them into bite-sized pieces, then fold them gently into the avocado mixture.

Sprinkle salt and freshly cracked pepper to taste over the mixture. Add an optional pinch of red pepper flakes if desired.

Before serving, sample the salad and adjust the seasoning if necessary. Your flavorful and nutritious Workout Egg Avocado Salad is now ready to enjoy!