To boil the eggs:

1. Place the eggs in a single layer at the bottom of a large saucepan.  Fill the saucepan with cold water until the eggs are covered by about an inch of water.  Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil.  Let the water boil for 1-2 minutes, then take the saucepan off of the heat.
2. Let the eggs sit in the hot water for 10-12 minutes.  While the eggs are sitting, fill a large bowl with ice water.  At the end of the 10-12 minutes, remove the eggs from the hot water and place them in the ice water for at least 5 minutes to cool.
3. Peel the eggs.

To make the egg salad:

1. Add the peeled eggs to a large bowl.  Use a fork or potato masher to mash them into small pieces.
2. In another large bowl, make the dressing.  Whisk together the mayonnaise, mustard, lemon juice, hot sauce, salt, and pepper.
3. Add the mashed eggs, celery, and onion to the bowl with the dressing.  Fold the ingredients together until they are evenly distributed.
4. Taste the egg salad and add more salt, pepper, or hot sauce if desired.
5. Garnish with herbs, serve, and enjoy!