Masters Egg Salad Recipe
This Masters egg salad recipe recreates the classic sandwich served at Augusta National during the famous Masters golf tournament. Finely chopped eggs and creamy mayonnaise create the smooth, simple filling that has become a favorite tradition for golf fans walking the course each spring.
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.
Notes
Make Ahead Instructions
- 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.
Nutrition
Serving: 1sandwich | Calories: 515kcal | Carbohydrates: 25g | Protein: 16g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 343mg | Sodium: 601mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 541IU | Calcium: 158mg | Iron: 3mg
