“Easter” Egg Salad Sandwich

• 4 Hard Boiled Eggs
• 4 teaspoons Spicy Horseradish Mustard
• 2 teaspoons Light Mayonnaise
• 1 teaspoon Teta Foods "Le" Garlic Dip And Spread
• 1/4 cups Low Fat Ricotta Cheese
• 4 Tablespoons Fresh Chopped Basil
• 1 Tablespoon Apple Cider Vinegar
• Salt And Pepper, to taste
• 4 slices Your Favorite Bread
• 1 cup Raw Spinach Or As Much As Desired For Garnishing The Sandwich
• 8 slices Roma Tomato
• 4 slices Cooked Turkey Bacon

1. Peel, then cut the eggs in half and remove the yolks. Set the whites aside. In a medium-large bowl add the yolks from the hard boiled eggs and mix with a fork to break them up.
2. Dice up the whites and combine with the yolks. Add horseradish through vinegar on the above list. Season with salt and pepper. Mix well until all ingredients are combined.
3. Stack up your sandwich with a piece of bread, spinach, tomato, egg salad and bacon. Top with another slice of bread and ENJOY! Recipe makes enough for 2 sandwiches.

eggs, horseradish, mayonnaise, garlic, ubc, basil, apple cider vinegar, salt, favorite bread, raw spinach, tomato, bacon

Taken from tastykitchen.com/recipes/salads/e2809ceastere2809d-egg-salad-sandwich/ (may not work)