Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 8 minutes. Cool the eggs under cold running water.

Lightly toast the sourdough bread slices until golden and crisp.

Peel and chop the cooled eggs. Mix with mayonnaise, fresh dill, salt, and black pepper to make the egg salad.

Assemble each sandwich by layering baby spinach, tomato slices, red onion, and a scoop of egg salad on a slice of bread. Top with the second slice of bread. Cut in half.

Blend the watermelon and water in a blender. Mix in sparkling water and lime wedges. Serve over ice.

Serve the sandwich with carrots, hummus, and watermelon lime spritzer.