Food & Cooking Recipes Lunch Recipes Egg Salad Sandwich 3.1 (68) 1 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 Photo: Beatriz DaCosta Servings: 8 A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic. Ingredients 6 hard-boiled eggs, peeled and roughly chopped ¼ cup Homemade Mayonnaise, or prepared mayonnaise, plus more for spreading ½ teaspoon dry mustard powder, or ¾ teaspoon Dijon mustard 3 tablespoons diced celery Salt and freshly ground black pepper ¼ teaspoon mild Madras curry powder, (optional) 1 8-inch round bread loaf, cut in half crosswise Dijon mustard for spreading (optional) 1 small head radicchio 1 small bunch arugula Directions In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder, if using. Gently mix until combined. Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using. Line the bottom half with radicchio and arugula leaves, and top with the egg salad. Cover with the top half, and cut the sandwich into wedges. Serve immediately. Cook's Notes Be sure to use good-quality whole-wheat bread. Rate it Print