TOTAL TIME: 10 MINS
3 tbsp. Greek yogurt
1/2 tsp. grated lemon zest plus 1 Tbsp lemon juice
Kosher salt and pepper
4 large hard boiled eggs, peeled and roughly chopped
1/4 small red onion, finely chopped
1 heaping Tbsp capers, chopped
1 tbsp. chopped dill
4 slices pumpernickel bread, toasted
In a bowl, whisk together yogurt, lemon zest and juice, ¼ teaspoon each salt and pepper. Add eggs and gently mix to combine. Fold in onion, capers, and dill.
Divide among toast and sprinkle with additional dill and cracked pepper.