Egg Salad Sandwich

[Guest guest]

Egg Salad Sandwich

 

Serves 6 to 8

 

 

6 hard-boiled eggs, peeled, roughly chopped

1/4 cup Homemade Mayonnaise, or prepared, plus more

for spreading

1/2 teaspoon dry mustard powder, or 3/4 teaspoon

Dijon mustard

3 tablespoons diced celery

Salt and freshly ground black pepper

1/4 teaspoon mild Madras curry powder(optional)

1 eight-inch round bread loaf, cut in half crosswise

 

Dijon mustardfor spreading (optional)

1 small head radicchio

1 small bunch arugula

 

1. In a medium bowl, combine eggs, mayonnaise,

mustard powder, celery, salt and pepper to taste, and

curry powder, if using. Gently mix until combined.

 

2. Spread the inside of the bread halves with a

layer of mayonnaise and mustard, if using. Line the

bottom half with radicchio and arugula leaves, and top

with the egg salad. Cover with the top half, and cut

the sandwich into wedges. Serve immediately.

 

 

 

 

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