In a mixing bowl, combine the chopped hard-boiled eggs, creamy mayonnaise, sriracha, minced chives, and shredded mozzarella. Sprinkle in kosher salt and cracked black pepper to taste. Using a fork, blend until creamy and cohesive, about 2-3 minutes.

Place a non-stick skillet over medium-high heat and warm for about 2 minutes. Lightly coat with olive oil spray.

Scoop the egg salad mixture with a 1/4 cup measuring cup, shaping it into patties. Place in the hot skillet and pan-fry for 1-2 minutes until golden-brown, then flip and fry for another minute.

Toast slices of bread until golden, then spread a layer of mashed avocado. Place the hot egg salad cakes on the avocado and add jalapeños if desired.

Garnish with extra chives or microgreens and serve immediately for the best flavor.