Living in the Augusta, Georgia area, everyone is aware of the perineal cluster called “The Masters”. Arguably, one of the most famous professional golf tournaments on the planet. Many of us that live here, at least me anyway, have grown to hate the event, and given the opportunity will go anywhere BUT here during the 2 weeks of the event.
However, they have a famous egg salad sandwich. Literally, almost as renowned as the tournament itself. Their Pimento Cheese Sandwich, depending on who you talk to is a close second.
I have had a The Masters Egg Salad Sandwich. It was good. This is a copy cat recipe. But not exact. This is better. If you like egg salad that is. So here we go.
- 6 hard-cooked eggs, diced
- ½ cup diced celery
- 2½ Tbsp mayonnaise
- 1 Tbsp vinegar
- ¼ tsp onion powder
- ½ tsp salt, or to taste
- ½ tsp Worcestershire sauce
- ⅛ tsp pepper
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To cook the eggs: Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute.
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To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Dice the eggs.
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To make the egg salad: Combine all ingredients and chill.