Bring a small pot of water to boil. Carefully drop the eggs in and boil for 10 minutes. Remove from the water and transfer into a bowl of ice water to cool down.

Toast the bread, set aside to cool slightly.

Place the snap peas, shallot, dill, and lemon zest in a small bowl. Add the olive oil, vinegar, dijon mustard, salt, and pepper. Stir until combined.

Peel the boiled eggs and roughly chop into 5-6 pieces per egg. Add the egg to the bowl and gently stir in so they’re coated by the dressing but don’t break down.

Scoop the egg salad onto the toast and enjoy!