Egg Salad Sandwich

• 12 Hard Boiled Eggs
• 1/4 cups Mayonnaise
• 3/4 teaspoons Yellow Mustard
• 1/2 teaspoons Jalapeno Peppers, Finely Diced
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Red Chili Powder
• 12 slices Bread (or As Needed For Serving)
• 1 whole Avocado, Peeled And Pitted (optional)
• 1 Tomato, Sliced (optional)
• 6 leaves Lettuce, Optional
• Smoked Paprika (optional)

1. Peel the hard boiled eggs, cut them into 4 quarters and toss into a large mixing bowl.
2. Add the mayonnaise, mustard, jalapeno peppers, garlic salt and chili powder to the bowl.
3. Combine with a masher (for a smooth finish) or fork (for a chunkier finish) until fully combined.
4. Taste to see if additional garlic salt is needed.
5. Scoop some onto a slice of bread and top as desired.
6. Optional fixings: Cut the avocado and add 2-3 slices to the top of the bread followed by a large scoop of the egg mixture.
7. Add any other garnish you prefer including paprika, lettuce and tomato slices.
8. Cover with a second slice of bread and cut on the diagonal.
9. Enjoy immediately or refrigerate until ready to eat.

eggs, mayonnaise, yellow mustard, jalapeno peppers, garlic, red chili powder, bread, avocado, tomato, leaves lettuce, paprika

Taken from tastykitchen.com/recipes/main-courses/egg-salad-sandwich-2/ (may not work)