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Bring a large pot of water to a boil. Gently lower in the 12 eggs and boil for seven and a half minutes.
While the eggs are boiling, prepare a large ice bath.
When the eggs are finished, use a slotted spoon to immediately transfer them to the ice bath. Set this to the side.
Finely chop the 1 cup of dill and ¼ cup of parsley and add it to a large bowl. Grate in the two garlic cloves. Add the ½ teaspoon of red pepper flakes, the ¼ cup of tahini, and zest in ½ teaspoon of lemon zest. Halve the lemon and squeeze in its juice, about 3 tablespoons.
Whisking constantly, stream in the ¼ cup of olive oil. Then add in the 2 tablespoons of vinegar and continue to whisk into a homogenous dressing. Season with a teaspoon of Diamond Crystal kosher salt. Taste and add more salt or vinegar as preferred.
Peel and halve the eggs. Add them directly into the bowl with the dressing. Gently mix so that the dressing coats the eggs.
Thinly slice ¼ of a large red onion and add it to the egg salad. Mix again. If a few egg halves break, that's totally fine (and expected!)
Toast the 12 dinner rolls in a toaster until golden brown, then top each with an equal portion of egg salad. Serve right away.