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Chop the eggs finely and place them in a mixing bowl.
Add the celery, dill, then mix chili mayonnaise and yoghurt in a small bowl.
Add to the eggs, fold gently together, and season to taste with salt and pepper.
Cut the tomatoes into halves, scrape out the seeds, and cut the tomato into thin slices.
Place the rye bread slices on a cutting board, divide the egg salad on the 4 pieces of bread and decorate each with tomato slices and the crest, sprinkle with freshly ground pepper.
Alternative: Instead of crest you can use chopped chives.
Whisk the egg yolks in a bowl, then add the mustard and vinegar and whisk together for 5 minutes.
Gradually add about half the oil, very slowly at first, whisking continuously until thickened and emulsified.
Continue adding the remaining oil gradually, whisking continuously.
Season with a pinch each of salt and pepper.
Store in a sterilized jar in the fridge for up to 2-3 weeks.