Start by placing six large eggs in a pot and covering them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, take the pot off the heat, cover it with a lid, and let it sit for 12-13 minutes for perfectly cooked hard-boiled eggs.

After the eggs have finished cooking, carefully drain the hot water from the pot. Immediately fill it with cold water and add ice cubes if available to cool the eggs rapidly. Let them sit in the cold water for about 5 minutes.

While the eggs are cooling, slice one ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Add finely diced celery and chopped scallions to the bowl. Then, incorporate a few tablespoons of mayonnaise, along with a pinch of kosher salt, red pepper flakes, and a splash of hot sauce. Mix everything together until well combined and creamy.

Once the eggs have cooled, gently tap them against a hard surface to crack the shells, starting at the wider end for easier peeling. Peel the eggs under running water to help remove any stubborn bits of shell, then chop them roughly. Fold the chopped eggs into the avocado mixture.

Taste your Spicy Avocado Egg Salad and adjust the seasoning if needed. Serve the salad over a bed of fresh arugula or spoon it onto toasted bread.