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Easy Egg Salad with Jalapeños Photo

Easy Egg Salad with Jalapeños Recipe

Tanya Schroeder
Easy Egg Salad with Jalapeños will be the perfect sandwich to make with your leftover Easter eggs. And it comes with a little kick!
4 from 4 votes
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Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 321 kcal

Ingredients
  

  • 4 Hard-Boiled Egg Chopped
  • 1/2 cup Plain Greek Yogurt
  • 1 tablespoon Minced Fresh Jalapeño
  • 1 tablespoon Chopped Cilantro
  • 1/2 teaspoon Celery Salt
  • 1/8 teaspoon Onion Powder
  • 4 slices Multigrain Bread
  • Spinach

Instructions
 

  • In a bowl stir together chopped eggs, Greek yogurt, jalapeño and cilantro. Stir in celery salt and onion powder.
  • Place spinach leaves on the bottom of two slices of bread.
  • Divide egg salad between the two bread slices and top with remaining bread.
  • Serve.

Nutrition

Calories: 321kcalCarbohydrates: 26gProtein: 21gFat: 10gSaturated Fat: 2gSodium: 826mgFiber: 2gSugar: 4g
Keyword Boiled, Easter, Easy, Lunchbox, Lunches, Salads, Sandwiches
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