Chop six hard-boiled eggs and add them to a mixing bowl. Combine with mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, kosher salt, and cracked black pepper. Mix well.

Heat a nonstick skillet over medium high heat and lightly spray it with olive or avocado oil cooking spray. Add a dollop (about 1/4 cup) of the egg mixture onto the hot pan.

Pan fry for 1-2 minutes and carefully flip. Sear for an additional minute on the other side.

Toast a slice of bread and add a layer of sliced or mashed avocado. Top with the crispy egg salad and a few slices of jalape?o. Serve warm.