ANGRY EGG SALAD

ANGRY EGG SALAD 1. Place 6 large eggs in a medium lidded pot. Cover with cold water by 1-inch and bring to a boil over high heat, uncovered. When boiling, cover, turn off heat and let rest 8 minutes. Drain under cold water until cool to the touch 2. Peel eggs and place in a 3 cup lidded container. Add 1 C cider vinegar + 1 tbsp hot sauce + 1 tbsp kosher salt. Cover, gently shake, and refrigerate 2 hours and up to 2 days (to get ‘em angry!) 3. Drain eggs and finely chop. Add to a bowl along with 3 tbsp mayonnaise + 2 tbsp chopped chives and kosher salt to taste 4. Serve with pea shoots +  sourdough bread. Makes 1 ½  cups.