It’s Masters Saturday. This weekend is all about the Green Jacket, Arnold Palmer, Amen Corner, azaleas, and of course, the food. If you’ve ever gone to Augusta National, you know exactly what I’m talking about — those classic pimento cheese and egg salad sandwiches.
So today, we’re celebrating with all things golf and enjoying this classic homemade Masters Egg Salad recipe.
Now typically I make a healthier egg salad with greek yogurt or avocado, add in some celery or dill, and call it a day. But y’all, it’s the Masters and that calls for a version comparable to the classic served in those sweet little green packages (which are biodegradable by the way!). So to be clear, it’s essentially a rule this egg salad has to made with mayonnaise (I prefer Spectrum Organic Mayonnaise with Olive Oil). Do not, I repeat, do not substitute Greek yogurt. For the love of all the azaleas, use mayonnaise.
At Augusta National, they serve their sandwiches on soft white bread; however, my homemade white whole wheat sandwich bread is the perfect compliment to this egg salad (recipe coming soon)!
Enjoy this egg salad, pour yourself an Arnold Palmer (iced tea and lemonade for those who don’t know) and cheers to Masters Saturday. Enjoy!
The Masters Egg Salad Homemade Recipe
Simple, velvety, and delicious -- just like the classic served at the Masters.
- 6 hard-boiled eggs (Click here to learn how to make perfect and easy-to-peel hard-boiled eggs)
- 1/3 cup mayonnaise (I prefer Spectrum Organic Mayonnaise with Olive Oil)
- 1/2 tsp mustard
- 1/8 tsp salt
- Dash paprika
Finely chop the hard-boiled eggs into very small pieces.
In a medium bowl, combine the mayonnaise, mustard, salt, and paprika. Mix well.
Add the chopped eggs to the mayonnaise mixture and mix until well-combined.
Serve on soft bread.