Egg Salad & Spinach Sandwich with Grape Tomatoes

Directions

1. Boil the eggs: place them in a small saucepan and cover with water. Bring to a boil, then simmer for 8 minutes, drain, and cool under cold water or with ice.
2. Make the dressing by combining minced garlic, mayonnaise, Dijon mustard, dried dill, paprika, salt, and pepper in a medium bowl.
3. Prep the vegetables: rinse celery and green onions, then finely dice the celery and chop the green onions before adding them to the dressing.
4. Rinse and dry the spinach leaves, then set aside.
5. Rinse the grape tomatoes and pat dry, keeping them ready for serving.
6. Toast the bread slices to your preferred level of doneness.
7. Peel the cooled eggs, dice them, and fold into the bowl with the dressing and vegetables until evenly coated.
8. Assemble the sandwiches: lay spinach on a slice of bread, layer with egg salad, and top with a second slice of bread.
9. Serve the sandwiches with the grape tomatoes on the side and enjoy.