On days I don’t have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.
Here's a paired-down version of a long-time staple. You can also add a little cream cheese to the recipe for an extra-creamy sandwich if you'd like. —Linda Braun, American Egg Board, Park Ridge, Illinois
An aunt shared this wonderful recipe with me years ago when I was looking for some low-budget meals. The hearty ham and toasted bread make it a deliciously different kind of egg salad sandwich.
-Beverly Stiger, Wolf Creek, Montana
Meet the Cook: Whenever I have company, I like to be able to just pop the food on the table. So this recipe's a real favorite of mine. I got it from a friend who made it for our church get-togethers.
My husband and I raised four children; today, we have seven grandchildren. In our small town, farmland surrounds us on three sides, and we face the Columbia River on the other.
-Lois Chapman, Ridgefield, Washington