Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat.

Once boiling, remove from heat, cover with a lid, and let stand for 10-12 minutes for fully cooked hard-boiled eggs.

Transfer eggs to an ice bath and let cool for 5 minutes, then peel and chop into small pieces.

In a large bowl, combine mayonnaise, pickle juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth.

Add the chopped eggs, dill pickles, fresh dill, and green onions to the bowl. Gently fold until everything is well combined.

Taste and adjust seasoning with additional salt, pepper, or pickle juice as desired.

Toast the bread slices until lightly golden if preferred.

Divide the egg salad evenly among 4 slices of bread, top each with a butter lettuce leaf, and close with remaining bread slices.

Slice sandwiches in half and serve immediately, or wrap tightly and refrigerate for up to 24 hours.