Martha Stewarts Egg Salad Recipes

Steps:

• In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder, if using. Gently mix until combined.
• Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using. Line the bottom half with radicchio and arugula leaves, and top with the egg salad. Cover with the top half, and cut the sandwich into wedges. Serve immediately.

Steps:

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

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

Steps:

• Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
• Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Steps:

• Make the croutons: Preheat oven to 450°.
• Combine butter and olive oil in a large bowl.
• Add bread cubes, and toss until coated.
• Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
• Spread bread in a single layer on an 11-by-17-inch baking sheet.
• Bake until croutons are golden, about 10 minutes.
• Set aside until needed.
• Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
• Using two dinner forks, mash garlic and anchovies into a paste.
• Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
• Chop romaine leaves into 1- to 1 1/2-inch pieces.
• Add croutons, romaine, and cheese to the bowl, and toss well.
• If you wish, grate extra cheese over the top.
• Serve immediately.
• To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
• Screw the lid on the jar tightly, and shake to combine.
• Shake the jar before each use.
• Store, refrigerated, for up to 4 days.
• Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.