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.
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
- 6 hard-cooked eggs, diced
- 1/2 cup 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.
CONNECT WITH PLAIN CHICKEN