Chile Egg Salad Sandwiches With Yogurt

Preparation

1. Step 1

   Bring a medium saucepan of water to a rapid boil over high heat. Add eggs and set the timer for exactly 8 minutes for a jammy yolk with whites that are firm and set. Set up an ice bath nearby, and once the eggs have finished cooking, transfer them to the ice bath to cool completely.

2. Step 2

   Meanwhile, in a medium microwave-safe bowl, combine garlic, chile flakes and olive oil and stir with a rubber spatula. Microwave until the garlic sizzles and the chile flakes are fragrant, about 30 seconds. Add yogurt, dill and 1 teaspoon salt and stir to combine.

3. Step 3

   Once eggs are completely cooled and lightly chilled, peel them. Roughly chop the eggs (don’t be too precious here; there can and should be some larger pieces and some smaller ones).

4. Step 4

   Transfer the eggs to the yogurt mixture and gently fold to combine. Taste and adjust seasoning. (Egg salad can be made up to 5 days in advance. Keep refrigerated in an airtight container.)

5. Step 5

   Divide the egg salad between four slices of bread, and top with remaining bread. Trim the crusts if desired and slice sandwiches in half.