Bring a pot of water to a simmer over medium heat

Add <quantity>10</quantity> eggs to the simmering water and cook for 10m until hard-boiled

Dice <quantity>½</quantity> of a red onion into small pieces

Chop <quantity>1</quantity> bunch of dill leaves very finely

Peel the eggs

Smash the eggs with a potato masher until uniform in size

Add the red onion and dill to the eggs

Add <quantity>½<unit>cup</unit></quantity> of mayonnaise and <quantity>2<unit>tbsp</unit></quantity> of honey mustard dressing

Add salt and black pepper to taste and mix to combine. The egg salad is ready

Cut <quantity>6</quantity> mini brioches buns halfway down

Spread <quantity>2<unit>tbsp</unit></quantity> of butter evenly on the inside of the buns

Grill or toast the buns on the stove over medium heat

Fill the brioche with egg salad to taste. Garnish with pickled radish wedges and dill to taste

Enjoy your egg sandwich!