Food & Cooking Recipes Lunch Recipes Alexis's Light Egg Salad Sandwich 3.5 (34) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 31, 2020 Print Share Share Tweet Pin Email Servings: 4 For a lighter version than the original, Alexis's Light Egg Salad Sandwich uses more whites than yolks and a dash of Madras curry to boost the flavor. Ingredients 9 hard-cooked eggs, peeled, whites chopped, 3 yolks crumbled, remaining yolks reserved for another use ⅓ cup mayonnaise, plus more for spreading 1 medium stalk celery, cut into ¼-inch dice 1 teaspoon Dijon mustard ¼ 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) Directions 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. Print