Toast the slice of bread. While the bread is toasting, chop the egg, pickle, and most of the green onion (the firmer end--reserve the rest) and place them in a bowl. Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (or pickle juice--and I don't usually measure it, just a little bit gets the job done) and stir gently to combine. Season to taste with salt and pepper.

Remove the toast from the toaster and line it with spinach (or other) leaves. Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately (I usually have it with two clementines or whatever other fruit I might have in the house--I need something a little sweet to offset all the savory flavors in the sandwich.)