"This dish is not quite eggs Benedict, but it's quite good," reports Martha Creech of Kinston, North Carolina. A can of cream of celery soup is the simple substitute for traditional hollandaise sauce in this quick-and-easy version.
I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-cooked eggs and crunchy green onions make these special sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble.
-Ann Fuemmeler, Glasgow, Missouri
EGG SALAD is a refreshing, tasty change from lunch meat or peanut butter sandwiches. The extra preparation time is worth the effort.
Everyone raves about this version with its added zip. It's the touch of mustard and lemon juice that does it.
-Annemarie Pietila, Farmington Hills, Michigan
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.
"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 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 this combination of egg salad and tuna salad, rolled together in flour tortillas. Whether I eat them right away or in a day or two, they retain their flavor.—Francine Wingate, New Smyrna Beach, Florida
"I like to serve this sandwich filling on bread that has been spread with Dijon mustard topped with lettuce and cheese," writes Phyllis Jarvinen, Webster, North Carolina. "With a side of chips and a sliced apple, it's one of my favorite lunches."