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    You are in: Home / Recipes / Martha Stewart's Egg Salad Recipe
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    Martha Stewart's Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Pumpkie's Note:

    I was looking for something to do with all the hard boiled Easter eggs and wanted a different egg salad, this a recipe she would make for her daughter. I love the different flavors in this instead of plain egg salad. I made mine with the mustard powders and another batch with the cayenne pepper. Hope you enjoy a different twist on this egg salad. Preparation time does not include time for boiling eggs.

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    Ingredients:

    Yield:

    sandwic ...

    Units: US | Metric

    Directions:

    1. 1
      In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
    2. 2
      You can toast the bread or leave it untoasted and spread an additional layer of mayonnaise on each half of bread. Line half of the slices with radicchio or arugula leaves. Spread with an even layer of egg salad. Top with remaining slice of bread.

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    Ratings & Reviews:

    • on December 04, 2012

      35

      It was okay. This made me realize I'm not a big fan of curry powder unless it's used as a seasoning in thai food. I wasn't sure if I should add the celery because I'm not used to my egg salad crunching, but the celery and curry powder worked really well together. It's really good if you know you like the taste of curry, but if you're not a big fan, you may not like it as much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2012

      35

      I thought the flavor of this was pretty good, but not exciting. I used the mustard powder and curry powder (yellow curry - a Vietnamese brand). I thought it needed more salt and pepper than I used, but the recipe didn't specify how much. I ate this plain rather than on sandwiches.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2008

      55

      This makes some of the best egg salad ever; I agree with Sugarpea in her recommendation of curry powder. For a lighter version use 9 eggs, but only 3 yolks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Martha Stewart's Egg Salad

    Serving Size: 1 (721 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 321.3
     
    Calories from Fat 129
    40%
    Total Fat 14.3 g
    22%
    Saturated Fat 4.1 g
    20%
    Cholesterol 419.9 mg
    139%
    Sodium 420.6 mg
    17%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.6 g
    18%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    radicchio

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