Deviled Egg Bruschetta

Make the hardboiled eggs

1. Place the eggs in a pot. Add cold water, covering the eggs by at least an inch.
2. Bring the water to a boil over medium-high heat. Immediately remove the saucepan from the heat and cover. Set aside for 8-10 minutes. (Set a timer so you don't forget!)
3. Drain the water, then pour cold water over the eggs. When the eggs are cool enough, crack the shells and peel carefully, rinsing off any extra shell from the eggs.
4. Chop the eggs, and set aside.

Make the egg salad

1. In a small bowl, combine the yogurt, mustard, pickle juice, dill, salt and pepper. Stir together until combined.
2. Pour the wet ingredients on top of the eggs, then stir until just combined.
3. Dollop the egg salad on top of toasted bread, and enjoy immediately.