• bread 4 extra-thin slices artisan bread, preferably whole-grain
  • butter A little unsalted butter
  • fresh dill 2 tablespoons chopped fresh chives or dill, as well as (or in place of) a small pinch of fresh thyme
  • garlic 1 clove garlic, peeled (optional)
  • hard-boiled eggs 4 large hard-boiled eggs, cooled
  • plain yogurt 2 tablespoons plain yogurt, plus more if needed (make it rich, luxuriant Greek-style yogurt)
  • sea-salt Sea salt and freshly ground black pepper
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How to make it

  1. Combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb you choose in a large bowl.
  2. Toast the bread until it is deeply golden. Rub each piece with a little butter, then take the clove of garlic, if using, and rub it against each slice.
  3. Gently crack and peel the eggs.
  4. Add them to the yogurt mixture and mash with a fork, being careful not to overdo it. You want the egg mixture to have some texture. If you need to add more yogurt to moisten the mixture, go for it, incorporating it one small dollop at a time. Taste and add more salt, pepper, or herbs if needed. (You can cover and refrigerate the salad for a while, if you’d like.)
  5. Just before you’re ready to eat, place 1/4 of the egg salad on each slice of bread and top with the leftover herbs. You’re welcome.