An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.
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.
Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.
Per Serving: 380 calories; protein 18.9g; carbohydrates 32.1g; fat 20.3g; cholesterol 376mg; sodium 604.9mg.