“My husband and I often enjoy these simple but special sandwiches for dinner,” writes Esther Danielson from Lake Arrowhead, California. “Add a bowl of soup, side salad or carrot and celery sticks for a nourishing, full-size meal!”
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
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.”
"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.
One day I decided to make egg salad and just started adding a little of this and a little of that. I came up with this recipe that my family really enjoys. I serve it whenever my grandkids come to visit.