The Masters Egg Salad is a classic, simple, and delicious sandwich filling that has become a tradition at the Masters Golf Tournament. Made with hard-boiled eggs, creamy mayonnaise, and a hint of yellow mustard, this salad is seasoned with salt and pepper to taste. The result is a smooth and flavorful mixture that is perfect for spreading on soft white bread. Often served as part of the tournament’s concessions, this egg salad sandwich is a favorite among attendees and is cherished for its straightforward yet satisfying taste.
Masters Egg Salad Recipe
The Masters Egg Salad is a simple yet iconic recipe often associated with the Masters Golf Tournament. This classic sandwich filling is creamy, tangy, and delicious. Here’s how to make it:
Ingredients
Instructions
Prepare the Eggs:
- Hard-boil the eggs by placing them in a pot and covering them with water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes.
- Once cooked, transfer the eggs to a bowl of ice water to cool. Peel the eggs once they’re cool enough to handle.
Chop the Eggs:
- Roughly chop the hard-boiled eggs into small pieces. You can use an egg slicer or simply chop them with a knife.
Make the Salad:
- In a mixing bowl, combine the chopped eggs with mayonnaise, yellow mustard, salt, and black pepper.
- Stir everything together until the eggs are evenly coated with the mayonnaise mixture.
- For a little extra flavor, sprinkle a pinch of paprika on top if desired.
Assemble the Sandwich:
- Spread a generous amount of the egg salad onto one slice of white bread.
- Top with another slice of bread to make a sandwich.
- For a more traditional presentation, cut the sandwich diagonally into halves or quarters.
Serve:
- Serve immediately or cover and refrigerate until ready to eat. These sandwiches are best enjoyed chilled.
- This Masters Egg Salad is perfect for a light lunch, picnic, or as a simple snack. Its creamy texture and mild flavor make it a timeless favorite.
Note
- Egg preparation: For perfectly cooked eggs, simmer them for 10-12 minutes and immediately cool them in ice water to make peeling easier.
- Mayonnaise: Adjust the amount based on your preference for creaminess.
- Mustard: Yellow mustard adds a classic tang, but you can experiment with Dijon mustard for a different flavor profile.
- Serving: The egg salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Bread: White bread is traditional, but you can use whole grain or sourdough for a twist.
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