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1
Hard-boil Large eggs: Place them in a pot of cool water deep sufficient to cover Large eggs by at least 1 inch.
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Bring water to a boil, turn off heat, and cover.
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Let stand for 11 min.
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Meanwhile, prepare a cool-water bath.
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When Large eggs are done, plunge them into bath to cold.
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When Large eggs are cold, dry them off, and peel them.
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Place Large eggs in a medium bowl, and chop them roughly.
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Add in mayonnaise, mustard, celery, curry, and salt and pepper to taste.
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Combine ingredients gently, taking care not to mash the Large eggs.
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10
Spread one side of each bread slice with a thin layer of mayonnaise and, if using, mustard.
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11
Line the bottom slice with arugula and/or possibly radicchio, and top with a generous portion of egg salad.
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Cover salad with top slice of bread, and cut the sandwich into wedges.
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Repeat with remaining bread slices.
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Serve immediately.
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This recipe yields 4 to 6 sandwiches.
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Comments: To chop the Large eggs coarsely without mashing them, Martha likes to use an egg slicer or possibly pastry cutter.
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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).
