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Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.
Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.
Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.