Optional, but highly recommended: Black Pepper, 1 tbsp chopped chives/dill
Instructions
Hard Boiled Eggs: Place eggs into a small saucepan. Add water and fill up until it reaches 1" above the eggs.
Bring it to a rolling boil. Turn off the heat and cover. Let it sit for 7-8 minutes. Immediately remove with a slotted spoon into a bowl of ice water to cool.
Egg Salad: Roughly chop your boiled eggs into small chunks. Mix in the yogurt, hummus, chives and season well.
Serve immediately on GF multigrain toast with vegetables or choice/plain. It will last up to 2-3 days in an airtight container in the fridge.