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.
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 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.
CONNECT WITH PLAIN CHICKEN