Egg Salad Sandwich

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Self Magazine

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Ingredients

2 large hard-boiled eggs, halved

1/2 celery stalk, thinly sliced

1/2 carrot, peeled and julienned

1 tablespoon part-skim ricotta cheese

2 teaspoons light mayonnaise

1/2 teaspoon honey mustard

1/2 teaspoon balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sweet paprika

2 slices whole wheat toast

1 cup fresh baby spinach

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