One of the classics of the American diner era was the egg salad sandwich on white or rye bread. It was easy to make and always filling for a quick stand-up lunch. And, made with eggs, it often was less than 50 cents.

One of the classics of the American diner era was the egg salad sandwich on white or rye bread. It was easy to make and always filling for a quick stand-up lunch. And, made with eggs, it often was less than 50 cents.

Almost as popular was the salad in a scooped-out fresh tomato garnished with paprika. It is excellent flavored with curry powder.

Diner Egg Salad

3⁄4 cup mayonnaise 1⁄4 cup sour cream 1⁄4 cup celery, diced 6 scallions, minced 3 tablespoons Dijon mustard 1⁄4 teaspoon paprika — sweet or hot 12 large eggs, hard-boiled, cooled 1⁄4 cup sweet pickle relish salt and pepper to taste

Peel and dice the eggs. Whisk remaining ingredients and add to eggs, gently mixing. Chill. Serves 6.