Begin your Workout Egg Avocado Salad by placing large eggs in a pot. Cover them completely with cold water, ensuring there’s about an inch above the eggs. Heat over medium-high until boiling, which should take around 8-10 minutes. Once boiling, immediately cover the pot and remove it from the heat, allowing the eggs to sit for 10-12 minutes for perfect hard-boiled results.

While the eggs are cooking, grab a cutting board and slice ripe avocados in half. Carefully remove the pit and scoop the creamy flesh into a mixing bowl. Use a fork to mash the avocados to your desired texture.

Next, finely chop a small red onion and cut a handful of cherry tomatoes in half. Add them into the bowl with the mashed avocado, along with a handful of chopped cilantro. Drizzle with lime juice and olive oil.

After the eggs have rested, transfer them to a bowl of ice water and let them sit for about 5 minutes. Once cool, tap each egg gently on the counter, roll it to crack the shell, and peel under running water. Roughly chop the eggs into bite-sized pieces.

Gently fold the egg pieces into the avocado mixture. Toss lightly to ensure everything is well combined.

Finally, season the salad with salt, pepper, and red pepper flakes. Taste and adjust any seasoning as necessary before serving.