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Alexis's Curried Egg Salad Sandwich Recipe

by Global Cookbook

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. This recipe yields 4 to 6 sandwiches.
5. 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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