To make an egg salad sandwich, combine 6 chopped hard boiled eggs with 1/4 cup mayonnaise, 1/2 teaspoon dry mustard, 1/4 teaspoon curry powder and chopped celery. Spread the mixture on fresh whole wheat bread, top it with fresh radicchio and arugula, and serve the sandwiches immediately.
The mild flavor of egg salad makes it an excellent base for delicious additions. For example, minced sun-dried tomatoes and black olives turn a regular egg salad sandwich into a Mediterranean-inspired treat. Roasted red peppers, pesto, wasabi and minced garlic are other popular additions.
Reduce the calories and fat content of your egg salad sandwich by replacing the eggs with firm-pressed tofu. Crumble 1 block of tofu into a mixing bowl, add 3 tablespoons mayonnaise, 3 tablespoons pickle relish and 1/2 teaspoon lemon juice. Then add 1/2 teaspoon onion powder, 2 tablespoons diced celery, 2 tablespoons minced onion and a pinch of paprika. Mash the tofu mixture with the back of a fork, and pile it on thick slices of crusty bread. Cover the filling with a piece of fresh lettuce and another slice of bread.
Another way to make egg salad sandwiches more healthful is to replace the mayonnaise with a vegan substitute such as Veganaise or Mindful Mayo. Vegan mayonnaise provides the same creamy tang as regular version, but contains no eggs, casein, lactose or gluten.