Ingredients:

5 hard boiled eggs cooled & peeled

A quarter of a cup of finely chopped red onion

1 whole chopped tomato ( small chunks )

Fresh baby spinach

1/2 cup of mayonnaise

2 tsp paprika

Salt & pepper to taste

Pillsbury crescent rolls ( 8 count )

Directions:

Cut the hard boiled eggs in half. Separate the yolks from the whites in a different bowl. With the bowl containing the yolks add your mayo and seasonings. Mash the yolks until smooth. If you feel the consistency isn’t smooth enough for you, feel free to add more mayo until you’re happy with it. Chop up your egg whites into decent sized small chunks. Add your onion and tomato. Then combine your yolk and mayo mixture. Carefully mix all together being careful to not break the whites too much. You don’t want a giant bowl of mushed eggs! When all of the ingredients are evenly combined and the eggs are coated, make a cut into your crescent rolls. Do not cut completely through them, but just enough to make the perfect vessel for the salad to sit. This also makes for a less messy sandwich! Take a few pieces of spinach and lay on the bottom of the crescent, then spoon some of your egg salad in and enjoy! Hope you love this simple recipe as much as my daughter and I did!