Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer.
One of my mother's friends gave her this recipe in the late '40s. I grew up eating these sandwiches, and they've been a staple with my own family. Although our children have left home, I still make this dish often for my husband and me to enjoy.
-Barbara Suetholz, Racine, Wisconsin
"Friends often drop by after Sunday church services, so these sandwiches are a delicious way to enjoy a bite of lunch while we're visiting," relates Marian Aikema of Langley, British Columbia. "They're always a big hit."
"I like to prepare this rich filling when fixing a soup and sandwich meal," comments Linda Potter of Sioux Falls, South Dakota. "It's great spread on toast for a quick breakfast bite, too." Have leftovers? Our Test Kitchen came up with the following two recipes that use up the leftover egg salad.
These toasty breakfast muffins give Deborah Flora of Sawyer, Kansas a jump start on brisk autumn mornings. “I make the egg salad ahead of time, then assemble them as needed,” she says. “They're also good with bacon or ham.”