In a mixing bowl, add the chopped hard-boiled eggs, mayonnaise, sriracha, chives, and shredded mozzarella cheese. Sprinkle in kosher salt and freshly cracked black pepper. Stir until everything is well-coated and blended to perfection.

Place a nonstick skillet over medium-high heat. Lightly spray it with olive or avocado oil cooking spray to prevent sticking.

Scoop about 1/4 cup of the egg mixture onto the hot pan, ensuring there's space between each dollop. Pan-fry for 1-2 minutes until golden brown on the bottom.

Gently flip the egg salad patties with a spatula and let them sear for another minute on the other side until crispy and delicious.

While the egg mixture is cooking, toast your slice of bread to preference. Spread a generous layer of sliced or mashed avocado on top, then add your crispy egg salad. Garnish with a few slices of jalapeño for an added kick. Serve warm and enjoy!