Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).

Prep ingredients per the instructions above.

Take the eggs out of the water and run them under cold water to cool them.

Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.

Slice and lightly toast the croissants.

Layer the croissants with spinach, tomato, egg salad, and onion.

Serve: Cut the sandwich in half and enjoy with pickle, chips, and apple cider.