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Cover grated garlic and chili flakes in olive oil and microwave just until fragrant.
Add yogurt, finely chopped dill, and salt, and mix together.
Cook eggs for 8 minutes so the whites are completely firm but the yolks are slightly runny.
Roughly chop the eggs and add to the yogurt mixture, stirring to combine.
Spoon the egg salad mixture between two slices of bread.