Curried Egg Salad Sandwich with Spinach and Tomato

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let sit for 10-12 minutes.

Drain the hot water and rinse the eggs with cold water until they are cool enough to handle.

Peel the eggs and roughly chop them. Place them in a mixing bowl.

Add mayonnaise, curry powder, celery, red onion, cilantro, lemon juice, salt, and pepper to the bowl with the chopped eggs.

Gently mix all ingredients until well combined.

Spread a generous amount of the curried egg salad onto 4 slices of whole wheat bread.

Top with fresh spinach leaves and tomato slices.

Cover with the remaining 4 slices of whole wheat bread to form sandwiches.

Cut each sandwich in half and serve immediately.