First we are going to make the egg salad. Grab a pot that will hold all of your eggs. Place them inside and cover them with water, about an inch above the eggs.
Turn the stove element up to high and bring the eggs to a boil. When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.
After the 8 or 9 minutes pour out the hot water into your sink. Start to shake the eggs back and forth to crack the shells.
Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, int the pot of cracked eggs. My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run. Both methods work beautifully. Every time.
Next you remove the eggs from the sink and dump the water. Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all. This will be the bowl you make your egg salad in.
Use a potato masher or fork to break up the eggs.
Once your eggs are in pieces add the mayonnaise, hot sauce, mustard, salt, and pepper. Stir until totally incorporated. Carefully add in celery and green onion. Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside. I usually throw a plate on top of the bowl and put it in the refrigerator until I am ready for it.