To soft boil the eggs, place water in a small pot and place over high heat.
Once the water boils, add eggs and cover with lid. Cook, covered, for 7 – 8 minutes*.
When eggs are done, run under cold water and let sit in an ice bath for up to 5 minutes.
After 5 minutes, peel eggs and place in a large bowl with salmon.
While eggs are cooking, chop or slice salmon and add to a large bowl.
Using a fork, mash eggs into chunks. Yolks should be soft.
Add yellow mustard and Sriracha/chili powder to egg and salmon. Mix to combine.
If the mixture is too dry, add extra mustard.
Serving options include: on a lettuce leaf, a slice of toast (regular or sweet potato), with crackers, topped with avocado.
*If you prefer hard boiled eggs, cook 9 – 10 minutes and increase mustard to 3 – 4 TBSP.