No Mayo Cheddar & Dill Egg Salad Toast

Bring water to a boil. Add your eggs, and boil for 7 minutes. Immediately transfer to an ice bath, and let cool for 5-10 minutes before peeling. Add the peeled eggs to a bowl, and mash with a fork. Mix in the chopped pickled onions, chopped dill pickles, shaved sharp white cheddar, chopped dill, mustard, salt, and pepper until evenly combined. Toast your sourdough slices, then rub them with a little bit of garlic. Drizzle on some olive oil, and then top with your egg salad.