Instructions: Hard-boil eggs: Place them in a pot of cold water deep enough to cover eggs by at least 1 inch. Bring water to a boil, turn off heat, and cover. Let stand for 11 minutes. Meanwhile, prepare a cold-water bath. When eggs are done, plunge them into bath to cool.

When eggs are cool, dry them off, and peel them. Place eggs in a medium bowl, and chop them roughly. Add mayonnaise, mustard, celery, curry, and salt and pepper to taste. Combine ingredients gently, taking care not to mash the eggs.

Spread one side of each bread slice with a thin layer of mayonnaise and, if using, mustard. Line the bottom slice with arugula and/or radicchio, and top with a generous portion of egg salad. Cover salad with top slice of bread, and cut the sandwich into wedges. Repeat with remaining bread slices. Serve immediately.

This recipe yields 4 to 6 sandwiches.

Comments: To chop the eggs coarsely without mashing them, Martha likes to use an egg slicer or pastry cutter. For a more health-conscious version, she leaves out the yolks, uses low-fat mayonnaise, omits the curry powder, and adds chopped cornichons (French sour pickles).

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