One of the classic sandwiches at The Masters is an Egg Salad Sandwich. We eaten them and they are delicious. I have a copycat version on the blog that is better than the original. Seriously! Try it!
I decided to kick that version up a notch and "crack" it out. If you aren't familiar with my version of "crack", it is a combination of cheddar, bacon and ranch. It all started with a crazy good dip way back in 2007.
I wanted to jazz up our Masters Week menu, so I cracked out my Masters Egg Salad. OMG! Seriously delicious!! I used some dry ranch mix and added cheddar and bacon pieces to my recipe. It was SO good. I might actually like it better than the original version. We ate this on toasted bread, but it would also be good on a croissant or just on some crackers. Chicken Legs has already requested this for Sunday!
Cracked Out Egg Salad
serves 3 to 4
- 6 large eggs
- 3 Tbsp mayo
- 1 Tbsp ranch mix
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cooked bacon
- 1/2 cup celery
- 1 Tbsp vinegar
- 1/2 tsp worcestershire sauce
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: Chop hard boiled eggs. Combine eggs with remaining ingredients and chill.