Hard-boil the eggs. Place eggs in a small saucepan and cover with room-temp water. Bring to a bowl over medium heat. Once boiling, remove from heat and cover for 10 minutes. Transfer the eggs to an ice bath (so they don't continue cooking) and peel.

In a medium bowl, whisk together mayo, dijon, chopped green onion and as many sprinkles of fresh herbs as you like. With a fork, mash in the hard boiled eggs and salt to taste.

Slice sourdough and give it a good toast. Top with lettuce mix, egg salad, a turn of black pepper and more fresh herbs.