Ingredients
- 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)
Description
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.
Martha Stewart
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter