Place 4 large eggs in a pot, cover with water, and bring to a rolling boil. Cover and let sit for 12 minutes.

Drain hot water and fill the pot with cold water for 5 minutes to cool the eggs.

Mash 1 ripe avocado in a mixing bowl until chunky. Add diced celery, chopped scallions, mayonnaise, red pepper flakes, hot sauce, and kosher salt. Mix well.

Chop the cooled eggs and gently fold them into the avocado mixture. Adjust seasoning as desired.

Serve over arugula or on whole-grain toast.