The Masters Egg Salad Sandwiches

Truth be told we're convinced there's nothing in the egg salad at Augusta National besides eggs, mayonnaise, salt, and pepper. We could be wrong, but to be honest, we never really want to know the recipe – the mystery is what keeps it fun. In our version, we like a bit of mustard and dill pickle relish, both of which we found add a bit of bite and texture to the finished product. Keeping true to tradition, we did find a way to get that perfectly smooth texture by finely grating the eggs and mashing everything with a fork until well combined. To keep it even more real, serve it in a super thin plastic green baggie.  

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Total Time:
15 mins
Yield:
10 serves

Ingredients

  • 12 hard-boiled eggs, peeled and finely grated

  • 1/2 cup mayonnaise

  • 1 teaspoon yellow mustard

  • 1 tablespoon finely chopped dill pickle

  • 1 teaspoon kosher salt

  • 1 teaspoon fresh cracked pepper

  • 10 slices white bread, crusts removed

Directions

  1. Combine all ingredients except bread into a large mixing bowl. Use the back of a fork to mash ingredients together until evenly combined and smooth.

  2. Generously spread a layer of the egg mixture on top of 5 of the bread slices, topping each with a remaining slice of bread. Cut sandwiches into quarters and serve.

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