1: Boil the eggs for 8 minutes.
2: In a bowl, mix together the mayo, My everythang seasoning, Tony Chachere, paprika, granulated garlic, Crystals hot sauce, black pepper, and diced dill pickle.
3: Peel and chop the boiled eggs, then fold them into the mayo mixture.
4: Spread butter on the brioche loaf and assemble the egg salad mix between two pieces.
