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Bring a pot of water to boil. Add 1 tbsp vinegar and ½ tbsp salt.
Lowering the heat, gently add 2 eggs to the pot.
Allow the eggs simmer for precisely 6.5 minutes. Setting a timer helps!
Once the time is up, immediately remove the eggs and place them in a bowl filled with ice water.
Let the eggs cool down, before gently cracking the shell and peeling the eggs.
To a mixing bowl, add the chopped (peeled) soft-boiled eggs, 2-3 tbsp diced onions, 2-3 tbsp diced jalapeños, handful of scallions, ½ avocado (diced, optional), 2-3 tsp Dijon mustard, 1 tbsp Greek yogurt/ hung curd, 1 tbsp chilli oil, 2-3 tsp sesame seeds, pinch of salt, and black pepper.
Give this a good mixture to combine and adjust ingredients as per taste.
Slather this creamy salad all over toasted bread (preferably a crusty bread like sourdough!) and finish with a sprinkle more of sesame seeds & scallions.