Salads · 30 min
Egg Salad & Spinach Sandwich with Grape Tomatoes
- 30 min
- 2–6 servings
- 494 kcal / serving
A creamy egg salad folded with crunchy celery and scallions, tucked into spinach-laced sandwiches with a side of grape tomatoes. It’s a straightforward weeknight meal that comes together in about 30 minutes and yields a fresh, satisfying bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- 4eggs
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- 4 sliceswhole grain bread
From the pantry: black pepper, Dijon mustard, dill, dried, mayonnaise, paprika, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
Dairy, eggs & chilled
- 4eggs
Bakery & bread
- 4 sliceswhole grain bread
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| celery | 2 sticks | 4 sticks | 6 sticks |
| eggs | 4 | 8 | 12 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- Make the dressing by combining minced garlic, mayonnaise, Dijon mustard, dried dill, paprika, salt, and pepper in a medium bowl.
- Prep the vegetables: rinse celery and green onions, then finely dice the celery and chop the green onions before adding them to the dressing.
- Rinse and dry the spinach leaves, then set aside.
- Rinse the grape tomatoes and pat dry, keeping them ready for serving.
- Toast the bread slices to your preferred level of doneness.
- Peel the cooled eggs, dice them, and fold into the bowl with the dressing and vegetables until evenly coated.
- Assemble the sandwiches: lay spinach on a slice of bread, layer with egg salad, and top with a second slice of bread.
- Serve the sandwiches with the grape tomatoes on the side and enjoy.
Two tips
- Prep the dressing and vegetables up to a day ahead to save time on serving day.
- Swap: use any leafy greens you have on hand and serve with cucumber slices for extra crunch.
Nutrition per serving
- Calories
- 494 kcal
- Protein
- 23 g
- Carbs
- 39 g
- Fat
- 28 g
- Fiber
- 8 g
- Sodium
- 534 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.