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Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over
medium-high heat. Remove from the heat, cover, and let stand for 15 minutes. Drain the
eggs and plunge them into ice water to chill. When cold, peel and coarsely chop.
Combine the eggs, scallions, dill, mayonnaise, mustard, salt, and pepper in a medium
bowl and toss gently. Arrange the spinach and apple wedges on a salad plate, and then
top with the egg salad.
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