If starting with uncooked eggs, lower them gently into boiling water. Cook at a gentle boil for about 12 minutes, until the yolks and whites are firm. Transfer to ice water, cool completely, and peel.

Toast the bread until golden and crisp. Set it aside while making the spread.

Mash the avocado in a mixing bowl with a fork.

Chop the cooled eggs into small, irregular pieces. Fold them into the avocado with the Greek yogurt and black pepper. Add a little salt if desired.

Mash and fold just enough to combine. Keep some visible egg-white pieces rather than blending everything into a smooth paste. The mixture should be thick and hold its shape on a knife.

Divide the spread among the toast slices. Deposit one knife-load, spread it gently, then collect more from the bowl if needed. Finish with broad, light smoothing strokes.

Serve immediately while the toast is crisp.