Food Network Magazine
Yield: 4 servings
10 large eggs
1 tablespoon curry powder
1/3 cup mayonnaise
1 tablespoon yellow mustard
Kosher salt and freshly ground pepper
2 small celery stalks, chopped (about 1/2 cup), plus celery leaves for topping
2 tablespoons chopped fresh chives, plus more for topping
4 slices pumpernickel bread, toasted and halved
8 Boston or butter lettuce leaves
1/2 cup thinly sliced radishes
1 1/2 cups alfalfa sprouts
1 16-ounce jar pickled beets, drained and chopped
Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.