Step 1

Place the eggs in a large pot and fill it with cold water to cover the eggs by 1 inch. Bring the water to a gentle boil over medium-high heat, then turn off the heat and cover the pot. Let the eggs sit for 10 minutes, if you’re using an induction stove, give the eggs 13 minutes.

Step 2

In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to transfer them to the ice bath to cool. Peel the eggs.

Step 3

To make the deviled egg spread, cut each egg in half and use a spoon to scoop the yolks into a bowl. Reserve the empty whites for another use. (I like to chop them for fried rice and put some in Polly’s bowl.) Mash and fluff the yolks with a fork, then add the yogurt, 1 teaspoon of the olive oil, the salt, mustard, and onion. Continue to mix and mash until the yolk mixture is creamy and cohesive.

Step 4

Toast or grill the bread and slather each slice with some roasted cherry tomatoes, then generously top with the egg spread. Sprinkle the toasts with paprika, drizzle with the remaining 2 teaspoons olive oil, and finish with any or all of the toppings. Serve immediately.