Egg Salad and The Masters: A Tradition Unlike Any Other
One of the greatest traditions at the Masters, in addition to the golf, the great wide-open vistas and the people watching, is the food. I’ve probably tried everything on the short food tent menu from the turkey to the fried chicken sandwich and they are all delicious, but topping my leader board would have to be the Egg Salad Sandwich.
Wrapped neatly in their own little green jackets (eco friendly sandwich wrappers that blend into the grass) are true southern treasures. The super-soft, white bread just melts in your mouth…washed down with some cool pink lemonade and you’re ready to get back out there! At only $1.50 a piece, maybe that’s why they taste so darn good or maybe everything just tastes better at Augusta National, it is a magical place.
In any event, to recreate this simple take on the egg salad sandwich you’ll need only 3 ingredients: eggs, mayo and white bread. But in case you like your eggs with a little something extra, here is a jazzed up version if you dare to mess with perfection. Whip up a batch and enjoy the show on CBS all weekend long!
Happy Masters week everyone!
- 6 hard-cooked eggs, diced
- ½ c diced celery
- 2½ Tbsp mayonnaise
- 1 Tbsp vinegar
- ¼ tsp onion powder
- 1 tsp salt
- ½ tsp Worcestershire sauce
- ⅛ tsp pepper
- Cook the eggs by placing in a single layer in a heavy saucepan, cover with at least one inch of cold water and add a teaspoon of salt. Turn the heat up to high while leaving the pot uncovered. Immediately turn off the heat and cover as soon as the water comes to a boil. Leave covered for 10 minutes then run cold water over the eggs for approximately 1 minute.
- Once you have your eggs boiled, peel and dice them then combine all ingredients and chill.