An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.
Ingredients
- hard-cooked eggs: 8 piece (peeled)
- mayonnaise: 3 Tbsp
- jalapeño pepper: 1 Tbsp (minced)
- honey mustard: 0.5 Tbsp
- black pepper: 0.5 tsp
- garlic powder: 0.5 tsp
- pinch salt: 1 piece (optional)
- slices bread: 8 piece
- leaves baby spinach: 24 piece
- slices tomato: 8 piece
Metric Conversion
Stages of cooking
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In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
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Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.
