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Chopped six hard boiled eggs into small pieces and add it to a bowl. Combine the eggs with kewpie mayonnaise, sriracha, chopped chives, shredded mozzarella cheese, salt and cracked black pepper. Mix well.
Heat a non-stick skillet over medium high heat. Lightly spray it with olive oil cooking spray. Add a dollop (about ¼ cup) of the egg mixture into the hot pan. Pan fry for 1-2 minutes and carefully flip. Sear for 1 additional minute on the other side. It’s important not to pan fry the egg salad for too long otherwise the cheese will get too melty and they will be hard to pick up.
Toast a slice of bread and add a layer of sliced avocado. Top with the crispy egg salad and a few slices of jalapeño. Serve warm and enjoy. Best enjoyed immediately.
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