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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