Place 8 eggs in a pot, and cover with cold water. Turn on medium heat, and simmer for 20 minutes. Remove and cool eggs for at least an hour before cutting.
Once cool, chop your eggs into small pieces, roughly. Make sure not to mince, just coarsely chop. Add your eggs to a mixing bowl and set aside.
Slice 4 celery sticks into 4ths and chop. You’ll want ½ cup of chopped celery.
Cut your green onion stems with a knife (or just use a pair of kitchen scissors) into nice, thin pieces. You’ll want ¼ cup of thinly sliced green onion.
Thinly slice the bulbs of your green onion. You'll want at least 1 tablespoon or so. Dice 7 medium radishes (or a good bunch) into tiny pieces, similar in size to your celery.
Add ½ cup of avocado mayonnaise, 1 tsp. of spicy brown mustard, 1 tsp. Sriracha, ⅛ tsp. cayenne pepper and a dash of smoked Spanish paprika to a small bowl. Sprinkle with a few dashes of salt and pepper. Stir, and add to your eggs. Carefully stir, then pour in all other veggies and mix it all together.
Serve and enjoy the spicy Sriracha egg salad sizzle!