This Masters egg salad recipe recreates the simple, creamy sandwich served at Augusta National during the Masters Tournament. With finely chopped eggs, rich mayonnaise, and soft white bread, it is surprisingly easy to make at home.
The Masters egg salad recipe is a simple mixture of finely chopped hard boiled eggs, mayonnaise, and salt served on soft white bread. The key to the authentic Augusta style texture is chopping the eggs very fine so the salad becomes smooth and creamy.
Why I Know This Masters Egg Salad Recipe Is Closest To The Original
I grew up attending the Masters Tournament in Augusta, Georgia, and the egg salad sandwich was always one of my favorites from the concession stands.
Over the years I began paying close attention to the ingredient labels printed on the famous green sandwich bags. Each season I bring a few bags home and compare the ingredients listed on them.
Using those labels as a guide, I tested batches in my own kitchen until the texture and flavor matched the sandwiches served at Augusta National as closely as possible.
Why Masters Sandwiches Are So Famous
The Masters Tournament is known not only for world-class golf but also for its iconic concession stand food. For decades, simple sandwiches like egg salad and pimento cheese have been served to patrons walking the course at Augusta National.
One reason these sandwiches are so popular is their simplicity. The recipes use only a few ingredients but deliver a smooth, creamy texture that has become a tradition for many golf fans attending the tournament.
Wow, Gina! I followed your plan as suggested. I love egg salad and this is now my go to recipe any time of the year!
—Tom
Ingredients Needed To Make Masters Egg Salad Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Hard-Boiled Eggs: Finely chopped eggs create the smooth texture that makes this sandwich unique.
- Mayonnaise: A rich mayonnaise like Duke’s gives the egg salad its creamy flavor. I also suggest using Duke’s when you make the Masters Pimento Cheese and Masters Chicken Salad Sandwich.
- Salt: Enhances the overall taste of egg salad.
Southern cooks have strong opinions about mayonnaise. While the ingredient list on the Masters sandwich bag does not name a brand, Duke’s mayonnaise is a popular Southern choice and gives this egg salad the rich flavor many locals recognize.
Step-By-Step Instructions To Make Authentic Masters Egg Salad
If you’ve ever wondered how to make an egg salad sandwich that tastes just like the ones at Augusta National, follow these easy steps.
Prepare The Eggs
Carefully place room-temperature eggs in a single layer in a pot of cold water. Be sure to use a pan large enough to give them plenty of room to move around.
Bring the pot to a rolling boil over high heat. I have complete details and tips in the recipe card below for how to boil and peel the perfect egg. Or if you want an easier method, you can use my Boiled Eggs Air Fryer Recipe for a hassle-free, reliable way to cook your eggs.
Once cooled, chop eggs into small, pea-sized pieces. For even cuts, slice lengthwise and use a food dicer.
Egg Salad Essentials
Buy Now → Mixing The Egg Salad
Add mayonnaise and paprika to the chopped eggs.
Using a large spoon, blend until the egg yolks and mayonnaise form a creamy consistency. Salt to taste.
Assembling The Sandwich
Ok, I’m giving you the key to the perfect Masters Golf Tournament egg salad sandwich. The egg salad must be served on really fresh, soft white bread.
- Lay two slices of white sandwich bread on your cutting board. Scoop 1/3 cup of the egg salad onto the bread.
- Using the back of your spoon or a butter knife, spread the egg salad evenly up to the edges of the crust.
- Cut the sandwich in half to form two triangles.
- Place the sandwich in a green sandwich bag to serve.
💡 Authentic Tip: Serve your Master’s sandwiches in green bags. I keep a box ofgreen sandwich bags on hand when I am hosting a Masters Viewing Party.
Masters Party Menu Ideas
If you are hosting a Masters viewing party, this egg salad sandwich pairs perfectly with other classic Augusta inspired foods. Create a full Masters Party Food Menu with these make-at-home recipes. Then set the party vibe with fun golf-themed party decor.
Masters Egg Salad Recipe FAQs
What makes the Masters egg salad recipe different?
The Masters egg salad recipe is known for its simple ingredient list and finely chopped eggs. The texture is smoother than traditional egg salad and relies on good mayonnaise for flavor.
Does the Masters egg salad contain mustard or celery?
No, according to the ingredients on the concession stand wrapper, they are not in the egg salad. An authentic copycat version keeps the recipe very simple, using eggs, mayonnaise, and salt.
Can you make Masters egg salad ahead of time?
Yes. The egg salad mixture can be made one day in advance and stored in the refrigerator.
Masters Egg Salad Recipe
Ingredients
- 12 eggs, large
- 1 cup mayonnaise, Dukes Real Mayonnaise
- 1/4 teaspoon sweet paprika
- salt, salt to taste
- 12 slices white bread, Be sure the bread is very fresh and soft.
Instructions
Prepare The Eggs
- Carefully place room temperature eggs single layer in a pot of cold water. Be sure to use a pan large enough to give them plenty of room to move around.12 eggs
- Bring the pot to a rolling boil over high heat. Once it starts a hard boil set your time for 7 minutes.
- When the time is up, take the pan off the heat, cover it, and let it stand on the burner for 5 more minutes.
- Drain the hot water from the pan and immediately fill it with ice and a cup of cold water. This polar plunge will make the eggshells come off easily.
- To peel the eggs, tap and then roll on your counter to break the egg shell. Peel and then rince the egg under cool water to remove any small pices of shell.
- When the hard-boiled eggs are cool, chop them into small, even-sized pieces. The whites should be small pieces the size of peas. I like to use my Vegetable Chopper. I slice my egg longwise into three slices and then push them through the food dicer. However, you could use a sharp knife or food processor for this step. Be careful not to process eggs smaller than green pea size. Place the chopped eggs in a medium bowl.
Mixing The Egg Salad
- Add the mayo and paprika on top of the chopped eggs.1 cup mayonnaise, 1/4 teaspoon sweet paprika
- Using a large spoon, blend until the egg yokes and mayonnaise form a creamy consistency. Salt to taste.salt
Assemble The Sandwiches
- Lay two slices of white sandwich bread on your cutting board. Scoop 1/3 cup of the egg salad onto the bread.12 slices white bread
- Using the back of your spoon or a butter knife, spread the egg salad evenly up to the edges of the crust.
- Cut the sandwich in half to form two triangles.
- Place the sandwich in a green sandwich bag to serve.
Gina’s Notes and Tips
- Mix up the recipe according to the recipe card directions.
- Place the egg salad into an airtight container. Before putting the lid on, lay a piece of plastic wrap over the top of the egg salad, pressing around the edges for a tight seal. This will help the mayo not dry out and change color.
- Place the container’s airtight lid onto the container.
- I like to place a piece of washi tape on the lid with the date made written on.
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So good!
any tips on hard boiling the eggs? thanks!
David, I just happen to have tips on boiling the eggs on my Best Spicy Southern Egg Salad post. We have had chickens and always found it challenging to peel farm fresh eggs. I have several tips and tricks you can read about. If you have any other ideas, I’m always open to finding new ways to peel an egg.
Gina, what brand of mayo is used in the Masters egg salad sandwich?
Good question. I have an egg salad sandwich in the green wrapper that I brought home from the National right now. I like to keep up with their ingredients to keep my recipes as close to the original as possible. It doesn’t say what brand, but I am sure it is a good quality restaurant grade mayo. Ingredients in the mayo are as follows: soybean oil, water, corn syrup, egg yolks, distilled vinegar, salt, spice, calcium disodium, slat, and a few other preservatives.
Over the years we have always heard Hellmann’s or Sauer’s (Duke’s)was the brand mentioned the most. If you are not sure then nobody alive can give us the correct answer. haha Thanks!
PS: Go Tiger, Go Scottie!
Pat, I used to think Duke’s but I might be a bit prejudiced because it’s a southern classic mayo. Over the years a lot have people have commented on their opinion on what mayo. The only thing I have had more comments on about a particular ingredient is my copycat Texas Roadhouse Chili, beans or no beans. There are a lot of passionate Texans out there about their chili. ;) And, on that note, we might need to make this chili tonight. Augusta weather is turning really cold! This has been one wild weather tournament.
Ok, last mayo question. Since Sauer’s owns Duke’s are the two brands made with different ingredients or are they the same with two different labels? We are a Hellmann’s/Sauer’s family and it is very rare for us to use Duke’s. Are we just fooling ourselves about not caring for Duke’s that much? haha
Enjoyed reading about the egg salad sandwich. I always get a couple everyday I go out to the course.
Made this for a Masters Party! BIG HIT 5 stars. Used Dukes!
I’m so glad to hear the recipe was a big hit! Thanks for letting me know. I’m already planning for next year’s new copycat Masters recipes. Cheese straws are on the agenda.
If the ingredient list on the package says vinegar then why isn’t it in this recipe?
Could you share with me which package you are talking about?
Sarah thanks for emailing me this pictures attached to the comment. My kids would try to get me to buy a box of cereal at the store but I had some info that always determined 9 out of 10 times they would not get the cereal. In the United States, food packaging must follow specific labeling rules governed by the Food and Drug Administration (FDA). Here’s how ingredients are typically organized:
1. Order of Ingredients:
Ingredients are listed in descending order by weight. The first ingredient makes up the largest portion of the food, while the last ingredient is present in the smallest amount.
2. Parentheses for Sub-Ingredients:
When an ingredient contains multiple components, parentheses are used to list those sub-ingredients. For example, if a product contains mayonnaise like the Masters Egg Salad the label would break down the components of those ingredients in parentheses.
Example:
Mayonnaise (soybean oil, egg yolks, vinegar, water, salt, lemon juice)
Mustard (water, vinegar, mustard seed, salt, turmeric)
In this example, mayonnaise and mustard are ingredients made up of other sub-ingredients, which are then listed in parentheses. The sub-ingredients are also listed in descending order by weight.
So have you guessed what ingredient was listed at the beginning of the box of cereal? Sugar. My kids learned to look at the box first before even bothering to ask me for it.
I hope this clears up the mystery of vinegar in the Masters egg salad.
Thanks for your email Sarah. “Your recipe was the only one that stood out to me out of all the ones that I’ve seen, and it made sense
I couldn’t figure out why people were putting vinegar in it. Everyone was adding all these other ingredients that clearly don’t show up in the picture of it on their instagram.”
I grew up in Augusta and spring break was spent hanging out on the course for something to do. I loved going through the big tents every few hours to get snacks. Did you know they had a fried egg sandwich years ago? Anyway, Augusta National is all about tradition and carries that banner with integrity. That’s why I want to keep my copycat recipes as close to the original without being a creepy paparazzi. Getting an opportunity to enjoy snacks at the Masters is for many not possible so I want to share a little Augusta and the National’s influence on our city with my readers.
Be sure to try my latest addition to the Master’s tasting menu, Southern Cheese Straws.
Wow, Gina! I followed your plan as suggested. Perhaps it is the Dukes Mayo or the touch of paprika. I thought I may have added too much salt on the initial taste test, but the honey wheat bread solved that concern after a few hours in the fridge. I love egg salad and this is now my go to recipe any time of the year!
Just made pimento cheese. Delicious! I added diced pickled jalapeños too. Getting ready to make your egg salad recipe too! Thank you
Thanks for letting me know Cindy! I went to the Masters on Tuesday and tried their new tomato pie. Who ever thought of this handheld pie was so smart! I came home and made a Masters Tomato Pie Copycat Recipe right away and posted it for everyone.
This is a great sandwich. it brings memories back of my childhood and Mom’s egg sandwiches which, as best as I can remember, were very similar.
Len, I’m so happy you enjoyed the recipe. It’s a classic recipe that is always a hit at our house.
When using the chopper for the eggs, so you use the blade with the tinyest squares or the one that is a little bigger?
I use the blade with the little squares. The masters egg salad is almost creamy in consistancy. Of course if you make thousands and thousands of those at a time, I guess they have to stir it up a lot.😅
Great recipe. I make it every year for the Masters!
So glad you enjoy it Tom. What a tournament this year! Could he be the first to get 3 green jackets in a row next year?
You are absolutely right ! Simple recipe. I too looked at the back of their original Masters ingredients to copy. The other stuff people want to add isn’t the original & the taste is wrong.
Love this egg salad & eat it for breakfast on toast !
Thanks Gina for getting it right !
Denise, what a great idea to eat egg salad on toast! I’m going to try that. Thanks