Martha Stewart's Egg Salad

Total Time
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
  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.


Most Helpful

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.

Destin293 December 03, 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.

evewitch April 12, 2012

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.

SuperGaijin November 09, 2008

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