Food & Cooking Recipes Lunch Recipes Alexis's Egg-Salad Sandwich Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Serves If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day. Ingredients 9 hard-boiled eggs, peeled and chopped ⅓ cup homemade or best-quality storebought mayonnaise, plus more for spreading 1 medium celery stalk, diced ¾ teaspoon dry mustard, or 1 teaspoon Dijon mustard ¼ 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) Directions Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper. 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. Rate it Print