Place 4 large eggs in a medium-sized pot and cover them with cold water, ensuring the water is about two inches above the eggs. Bring the water to a rolling boil, then remove the pot from the heat and cover it.

Once the timer for 12-13 minutes goes off, carefully drain the hot water from the pot and transfer the eggs to a bowl filled with ice water. Allow them to chill for about 5-10 minutes.

While the eggs are cooling, slice and dice 1 ripe avocado, 2 stalks of celery, and 1 scallion. Combine these in a large mixing bowl with 2 tablespoons of mayonnaise, 1 teaspoon of red pepper flakes, a few dashes of hot sauce, and a pinch of kosher salt.

Once the eggs are cooled, tap them on a hard surface to crack the shells. Peel them starting from the wider end and chop the eggs into large chunks. Fold the chopped eggs into the avocado mixture gently.

Serve the Spicy Avocado Egg Salad on a bed of arugula or mixed greens, or scoop it onto toasted bread for a delicious sandwich. Enjoy immediately for the best freshness and flavor.