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

    Average Rating:

     4 Total Reviews

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    • on April 12, 2012

      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.

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    • on November 09, 2008

      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.

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    • on October 28, 2005

      A good mixture for a sandwich! I used powdered mustard & curry, added some chopped green onion, leaf lettuce & served on multi grain bread. Thanx Pumpkie!

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    • on August 06, 2005

      An excellent version of egg salad and I highly recommend using the curry powder. I just might add some green onion next time.

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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

    Detailed Nutrition Values About Nutrition Info
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