Chop six hard-boiled eggs and add them to a mixing bowl. Combine with mayonnaise, sriracha, chopped chives, and shredded mozzarella cheese. Season generously with kosher salt and cracked black pepper, then mix well until all ingredients are fully integrated.

Heat a nonstick skillet over medium-high heat. Spray lightly with olive or avocado oil cooking spray to prevent sticking. Spoon a dollop (about ¼ cup) of the egg mixture onto the hot pan, ensuring it's evenly spaced.

Pan fry for 1-2 minutes until the edges start to turn golden brown. Carefully flip the egg salad and sear for an additional minute on the other side. Avoid overcooking to keep the cheese from melting too much.

Toast a slice of bread until golden and crispy. Spread a layer of sliced or mashed avocado on the toast, then top it with the crispy egg salad. Garnish with a few slices of jalapeño for an extra kick. Serve warm and savor every bite!