Cook the Eggs: Place medium to large eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 12-13 minutes.

Cool the Eggs: Carefully drain hot water and fill with cold water, or transfer eggs to an ice bath. Let sit for about 5 minutes.

Prepare the Dressing: In a large bowl, combine diced avocado, chopped celery, and scallion. Add mayo, red pepper flakes, hot sauce, and kosher salt. Mix gently.

Add Eggs: Once cooled, peel the eggs and chop them roughly. Fold them into the avocado mixture carefully.

Serve: Place the mixture over arugula or scoop it onto toasted bread for an open-faced sandwich.