Alexis’s Egg-Salad Sandwiches

If you'd like, use a large, round wholewheat loaf (left), and cut into wedges.

  • Servings: 6

Source: Martha Stewart Living Television, April 2000


  • 9 hard-boiled eggs, peeled and chopped
  • 1/3 cup homemade or best-quality storebought mayonnaise, plus more for spreading
  • 1 medium celery stalk, diced
  • 3/4 teaspoon dry mustard, or 1 teaspoon Dijon mustard
  • 1/4 teaspoon mild Madras-style curry powder (optional)
  • Coarse salt and freshly ground pepper
  • 8 to 12 slices whole-grain bread
  • 1 small head radicchio, leaves separated
  • 1 small bunch arugula, trimmed (optional)


  1. Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper.

  2. Spread one side of each slice of bread with mayonnaise. Top half of slices with radicchio, and arugula, if desired; spread with egg salad. Top with remaining bread.

Cook's Notes

This recipe has been adapted from 'Favorite Comfort Food,' by Martha Stewart Living. Copyright 1999 by Martha Stewart Living. Reprinted by permission of Clarkson Potter Publishers.


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