Deviled Egg Toast

Ingredients

1/4 cup Meyenberg Goat Milk Yogurt
1 dozen eggs
1 Tbsp Extra virgin olive oil
1/2 teaspoon sea salt
2 teaspoons Dijon-style mustard
3 Tbsp minced white onion
4-6 sliced whole grain bread
Paprika, chopped chives, fresh dill, toasted sesame seeds, to top

Directions

Prepare to make hard-boiled eggs. Place eggs in a pot filled with cold water. Ensure they are covered with water. Once the water has reached a rolling boil, remove from heat & cover with lid. Let sit for 10 minutes.

After 10 minutes, place eggs in ice water to cool, then peel.

To make spread, scoop the egg yolks into a bowl. Reserve the egg whites for another use (Heidi recommends saving for homemade fried-rice.) Mash egg yolks in a bowl with a fork. Add mustard, yogurt, olive oil, salt, mustard and onion. Mix until creamy. Toast bread. Add spread and top with paprika, toasted sesame seeds, chives, dill, and remaining olive oil.