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, dill, salt, and black pepper to make the egg salad.

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

In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency with more milk or ice as desired.

Serve the sandwiches with carrots, hummus, watermelon, and banana milk.