Place your eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.

Once it’s boiling, cover the pan and turn off the heat. Let the eggs sit for about 12 minutes, then plunge them into an ice bath to cool.

Once the eggs are cool, peel them under running water and chop them roughly.

In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, pepper, dill, and green onions. Mix gently until well combined.

Take two slices of bread and generously spread the egg salad on them. Top with the remaining slices.

Cut your sandwiches in halves or quarters, and serve.