Place 6 eggs in a medium sized pot and fill with water to about 2 inches above the eggs. Place on stove and bring it to a boil.

Let it boil for 2 minutes, then remove from heat. Leave the pot with the lid on for 13 minutes. Then transfer eggs one at a time with tongs into a bowl of ice water to cool.

Peel the egg shells from the boiled eggs and place the peeled eggs into a big bowl. Mash the cooled eggs in the bowl until it’s at a consistency you like (I like my eggs a little more chunky, but mash however you prefer).

Then add the rest of the ingredients, the yogurt, olive oil, lemon juice, onion, herbs, salt and pepper. Mix with a rubber spatula until combined.

Spread onto toast or serve on its own! It can be stored in an airtight container for up to 2 days. Enjoy!:)