Lunch was amazing thanks to what my mom made, so I had to snag the recipe.

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10 minutes.
Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs and chop them coarsely.
In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, celery, and green onions. Mix well and season with salt and pepper to taste.
Spread a thin layer of butter on one side of each slice of bread.
Place a leaf of lettuce on the unbuttered side of four slices of bread.
Spoon the egg salad mixture evenly over the lettuce, then top with the remaining slices of bread, buttered side up.

Cut each sandwich in half and serve immediately.
Variations & Tips
For a bit of a kick, add a dash of hot sauce or a pinch of cayenne pepper to the egg salad mixture. You can also substitute Greek yogurt for mayonnaise for a lighter version. For added texture, consider mixing in some chopped pickles or capers. If you’re feeling adventurous, try serving the egg salad on a toasted croissant or a hearty rye bread for a different flavor profile.