Food & Cooking Recipes Lunch Recipes Alexis's Light Egg Salad Sandwich 3.5 (34) Add your rating & 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 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. Rate it Print