Bring a pot of water to a boil with a pinch of salt. Once boiling, reduce the heat to medium and carefully lower the eggs into the water.

Cook for 7 minutes for jammy eggs, or 9-10 minutes for hard-boiled. After the time is up, drain the water and fill the pot with cold water and ice cubes to stop the cooking process.

Peel the eggs and chop them into small pieces (expect runny yolk if using jammy eggs).

Add the chopped eggs, mozzarella, parmesan, sriracha, salt, and pepper into a mixing bowl. Stir well and refrigerate for 10 minutes to allow the mixture to firm up.

In a medium non-stick skillet, heat olive oil spray over medium heat. Add large scoops of the egg salad mixture and cook for 2-3 minutes on each side until crispy and golden brown.

While the egg salad cooks, mash together the avocado and Greek yogurt. Season with salt and pepper to taste. Set aside.

Sprinkle your choice of toppings, such as Everything but the Bagel Seasoning and crushed red pepper, for added flavor.