Boil the eggs hard, let them cool down. Peel, quarter (or slice as you like). Crush the clove of garlic and add to the yoghurt, add salt to taste. Pour the garlic yogurt sauce over the eggs. Heat the oil a little in a pan and add the paprika powder. If it starts to smell, remove it from the fire immediately, otherwise it will burn and then no longer taste good. You just have to smell the aroma. Then pour the oil and pepper mixture over the egg and garlic yogurt salad.
It is best to store it in the refrigerator for another hour so that it is nice and cold.
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