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Alexis's Light Egg Salad Sandwich


For a lighter version than the original, this egg salad uses more whites than yolks and a dash of Madras curry to boost the flavor.

  • Servings: 4

Source: Martha Stewart Living, July 2008


  • 9 hard-cooked eggs, peeled, whites chopped, 3 yolks crumbled, remaining yolks reserved for another use
  • 1/3 cup mayonnaise, plus more for spreading
  • 1 medium stalk celery, cut into 1/4-inch dice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Madras curry powder (optional)
  • Coarse salt and freshly ground pepper
  • 8 slices whole-grain bread
  • 1 small head radicchio
  • 1 small bunch arugula, trimmed (optional)


  1. Mix whites, yolks, mayonnaise, celery, mustard, and curry if desired. Season with salt and pepper. Spread mayonnaise on 4 slices bread. Top each with radicchio, egg salad, and arugula if desired. Sandwich with remaining bread.

Cook's Notes

For best results, use organic eggs and thinly sliced bread to enhance the bright-yellow salad made crunchy with celery and radicchio.

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