Martha Stewart's Egg Salad Recipe

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Martha Stewart's Egg Salad
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.19 Kcal (2082 kJ)
Calories from fat 253.8 Kcal
% Daily Value*
Total Fat 28.2g 43%
Cholesterol 427.25mg 142%
Sodium 674.28mg 28%
Potassium 326.26mg 7%
Total Carbs 37.44g 12%
Sugars 6.19g 25%
Dietary Fiber 3.27g 13%
Protein 22.27g 45%
Vitamin C 0.7mg 1%
Iron 4.1mg 23%
Calcium 165.1mg 17%
Amount Per 100 g
Calories 223.24 Kcal (935 kJ)
Calories from fat 113.96 Kcal
% Daily Value*
Total Fat 12.66g 43%
Cholesterol 191.84mg 142%
Sodium 302.76mg 28%
Potassium 146.5mg 7%
Total Carbs 16.81g 12%
Sugars 2.78g 25%
Dietary Fiber 1.47g 13%
Protein 10g 45%
Vitamin C 0.3mg 1%
Iron 1.8mg 23%
Calcium 74.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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