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Ingredientes
- 9 x Large eggs
- 1/3 c. homemade or possibly best-quality mayonnaise
- 3/4 tsp dry mustard pwdr (or possibly 1 tspn Dijon mustard or possibly both)
- 1/4 c. diced celery
- 1/4 tsp Madras curry pwdr Coarse salt to taste Freshly-grnd black pepper to taste
- 8 slc whole-grain bread - (to 12) Arugula Radicchio
Direcciones
- Hard-boil Large eggs: Place them in a pot of cool water deep sufficient to cover Large eggs by at least 1 inch. Bring water to a boil, turn off heat, and cover. Let stand for 11 min. Meanwhile, prepare a cool-water bath. When Large eggs are done, plunge them into bath to cold.
- When Large eggs are cold, dry them off, and peel them. Place Large eggs in a medium bowl, and chop them roughly. Add in mayonnaise, mustard, celery, curry, and salt and pepper to taste. Combine ingredients gently, taking care not to mash the Large eggs.
- Spread one side of each bread slice with a thin layer of mayonnaise and, if using, mustard. Line the bottom slice with arugula and/or possibly radicchio, and top with a generous portion of egg salad. Cover salad with top slice of bread, and cut the sandwich into wedges. Repeat with remaining bread slices. Serve immediately.
- This recipe yields 4 to 6 sandwiches.
- Comments: To chop the Large eggs coarsely without mashing them, Martha likes to use an egg slicer or possibly pastry cutter. For a more health-conscious version, she leaves out the yolks, uses low-fat mayonnaise, omits the curry pwdr, and adds minced cornichons (French sour pickles).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 100 | 63% |
| Total Fat 11.07g | 14% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 469mg | 156% |
| Sodium 170mg | 7% |
| Potassium 164mg | 5% |
| Total Carbs 1.07g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.96g | 1% |
| Protein 14.03g | 22% |
