Start by placing large eggs in a medium pot and covering them with cold water, ensuring they are submerged by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes.

While the eggs cook, take two ripe avocados and cut them in half lengthwise. Carefully scoop out the flesh using a spoon and transfer it to a mixing bowl. Using a fork, mash the avocado gently; you want a creamy texture with some chunky pieces.

Finely chop about a quarter of a red onion, and halve a handful of cherry tomatoes. Add these to the mashed avocado, along with a handful of freshly chopped cilantro. Drizzle in some lime juice and olive oil for brightness and richness. Gently stir to combine all the ingredients.

After the eggs have rested, carefully transfer them to an ice bath using a slotted spoon or tongs. Let them chill for about 5 minutes, which makes peeling easier.

Once the eggs are cool enough to handle, gently tap them against a hard surface and peel off the shells. Chop the peeled eggs into small pieces and fold them into the avocado mixture.

Now, season the mixture with freshly ground salt and pepper, tasting as you go to ensure the flavors are just right for your palate. If you like a bit of heat, sprinkle in some red pepper flakes.

Your delicious Workout Egg Avocado Salad is ready to be served! You can enjoy it right away as a satisfying post-workout meal.