Gently place eggs into a pot of cold water and bring to a simmer over medium heat. Once simmering, allow eggs to cook for 8 minutes for hard-boiled eggs. Using a spoon, remove eggs and place in cold water. Once cool, peel, and place into a bowl. Mash eggs together with mayo and cumin.

Spread one slice of bread with the egg mixture and top with the carrots and arugula. Add the second slice of bread to make a sandwich.

TIPS: On cooler days, toast sandwich in a sandwich press or warm skillet. At the start of the week, boil all the eggs you need for the week and store in the fridge. Boiled eggs can be kept for up to one week in the fridge, with their shells left on.