In a large pot, bring water to a boil and gently add the eggs. Cook for 10 minutes for hard-boiled eggs. Remove from heat and transfer to an ice bath to cool.

Peel the eggs once cooled and place them in a bowl. Add garlic, lemon zest, lemon juice, basil, dill, chives, kosher salt, and black pepper. Mash the eggs with a fork until combined but still chunky.

In a separate bowl, mix the Greek yogurt with remaining lemon juice, a pinch of salt, and a drizzle of olive oil. Stir until smooth.

Preheat a skillet over medium heat. Add 2 tablespoons of butter. Once melted, add the slices of bread and toast until golden brown on both sides.

Spread a generous layer of the herby yogurt on each slice of toasted bread. Top with the smashed egg mixture.

Drizzle with olive oil and sprinkle with additional salt and pepper before serving.