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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 494 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 4 sticks celery
  • 8 eggs
  • 2 cloves garlic
  • 2 pints grape tomatoes
  • 1 small bunch green onions (scallions)
  • 8 slices whole grain bread
  • black pepper
  • Dijon mustard
  • dill, dried
  • mayonnaise
  • paprika
  • salt

Instructions

  1. Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.
    • 8 eggs
  2. Peel and mince garlic. In a large bowl, prepared dressing by mixing together garlic, mayo, Dijon, dill, paprika, salt, and pepper.
    • 2 cloves garlic
    • 6 tbsp mayonnaise
    • 2 tsp Dijon mustard
    • ½ tsp dill
    • ¼ tsp paprika
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Wash celery and green onions. Small dice celery and add to bowl with dressing. Trim and discard green onion roots ends, chop, and add to bowl.
    • 4 sticks celery
    • 1 small bunch green onions (scallions)
  4. Wash and dry spinach.
    • 1 (5 oz) pkg baby spinach
  5. Wash tomatoes.
    • 2 pints grape tomatoes
  6. Toast bread.
    • 8 slices whole grain bread
  7. Peel, medium dice, and add eggs to bowl with other ingredients. Stir to combine.
  8. Place bread in pairs on a flat surface. Arrange spinach leaves over one slice of bread in each pair, then top with egg salad and a second slice of bread.
  9. Serve sandwiches with tomatoes on the side and enjoy!

Nutrition per Serving

Calories
494
Fat
28g
Net Carbs
31g
Protein
23g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • small saucepan
  • toaster (optional)