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Alexis' Egg Salad Sandwiches

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"At the end of the nineteenth century, the influential cookbook Beverages and Salads, along with the popularization of delicatessens in New York City and other urban centers, turned egg, chicken, and tuna salads into popular sandwich fillings. One other event contributed to their widespread availability: the introduction of store-bought mayonnaise, most famously by the Hellman family in 1912. Alexis Stewart's egg salad is particularly appealing: mustard powder balances the flavors, and curry powder is an unexpected (and utterly delicious) addition."

List of Ingredients

â—¦ 6 hard-cooked large eggs, peeled, whites chopped and yolks crumbled
â—¦ ¼ cup mayonnaise, plus more for bread
â—¦ ¼ teaspoon dry mustard powder
â—¦ ¼ teaspoon Dijon mustard
â—¦ 1 medium stalk celery, cut into ¼-inch dice (3 tablespoons)
â—¦ Coarse salt and freshly ground pepper
â—¦ ¼ teaspoon mild Madras curry powder (optional)
â—¦ 8 slices pumpernickel bread
â—¦ 1 small head radicchio
â—¦ 1 small bunch arugula, trimmed



Recipe

In a bowl, combine eggs, mayonnaise, mustard powder, mustard, and celery; season with salt and pepper. Add curry powder, if using. Gently mix until combined. Egg salad can be refrigerated up to one day in an airtight container.

Spread egg salad onto four slices of bread, and cover with radicchio, arugula, and remaining slices of bread.
Cut each sandwich in half, and serve.

Serves 4