Egg Salad & Spinach Sandwich with Grape Tomatoes

[Sincerely-Food-Chef]

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!