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Friday, April 8, 2011

The Masters Egg Salad



This is a big week at our house.  It's Masters Week! We actually had the pleasure of attending the Tuesday and Wednesday practice rounds this week.  It was SO much fun!  We saw all the big golfers - Phil, Tiger, Jack, Arnold and tons more.  I took over 400 pictures.  We walked the whole course and even watched the Par 3 tournament.  It was a fun, but exhausting, two days.

One of the many traditions at The Masters is the food.  It is great.  The best part is that it is cheap!



Four of us ate for $20 - that included 4 sandwiches, 3 chips, 3 cookies, 1 mini moon pie, 2 diet colas, 1 lemon-aid and a beer.  

Even the tables have The Masters logo on them.

Chicken Legs favorite is the egg salad.  The Masters' egg salad is very simple - eggs, mayonnaise and bread.

In anticipation of eating at The Masters, we made a batch of my Mom's egg salad on Sunday so Chicken Legs could do a taste comparison.  He said my Mom's recipe was better.  It is a bit more jazzed up.  It is still simple, but it just has a little more flavor going on.   It is the perfect sandwich for watching The Masters this weekend.






Better Than Augusta Egg Salad
(Printable Recipe)


6 hard-cooked eggs, diced
1/2 c diced celery
2 1/2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp worcestershire sauce
1/8 tsp pepper

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.

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.

To make the egg salad: Combine all ingredients and chill.


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16 comments:

  1. You put me in the mood for egg salad. Plus our hen-ions are in overdrive on egg production.

    A good way to put them to use.

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  2. I love that first photo. It looks very Easter-y, especially with the lovely egg salad sandwich.

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  3. Love a good egg salad sammie for sure. Never put Worcestershire in mine though - might have to give that a try!!

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  4. Some of our family members were in attendance at the practice rounds as well. Thanks for the recipe!

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  5. I'm watching it on TV right now and I always am in awe of how beautiful it is. Isn't a good egg salad sandwich just the best? yum.

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  6. Egg salad is the perfect spring time sandwich for me.

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  7. We were in Master's mode over the weekend also so I made this for our lunch on Sunday. It is now Charlie's favorite! Told me to toss my other egg salad recipe. And what a finish we had to go with it. Great food and a great tournament, what more could you ask for?

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  8. Looks AMAZING...can you tell me how many servings this makes? Might need to adjust it just a smidge so that I have enough...but not TO MUCH!

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  9. PennyO - it just depends on how much you pile on the bread. I usually get about 3 sandwiches

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  10. Just made this and whoah! Way too much salt. I would reduce the amount called for by at least half. Otherwise, it is good.

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  11. I agree about the salt. I would use 1/4 - 1/2 tsp next time. Other than that...wonderful!!

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  12. Yes, cut back on the salt, very good though. I like a tsp of mustard in mine :)

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  13. Way too much salt!! I should have read the other commenters first. I am going to try and tone it down with a little mustard. I don't want to waste 6 eggs!

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  14. What's the reddish stuff on the slices on bread, was it toasted?

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  15. Made it this week for my husband and myself for lunch. Definitely a hit! I always ignore the salt and pepper measurements in a recipe and just wing it, so didn't have any issues with saltiness. We toasted the bread as well. Ate it twice for lunch, so it was a hit! Thank you for the recipe.

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