The Masters Egg Salad Sandwich Recipe – you can’t watch the Masters without eating an egg salad sandwich! This recipe is quick, easy and tastes better than the original!
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Pin This RecipeEgg Salad at The Masters
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.
Better Than Augusta Egg Salad
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.
What to serve with Egg Salad?
This Egg Salad is great on toasted bread or in lettuce wraps if you are watching your carbs. Here are some ideas for side dishes to serve with this Egg Salad:
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The Masters Egg Salad Sandwich Recipe
Equipment:
Ingredients:
- 6 hard-cooked eggs, diced
- ½ cup diced celery
- 2½ Tbsp mayonnaise
- 1 Tbsp vinegar
- ¼ tsp onion powder
- ½ tsp salt, or to taste
- ½ tsp Worcestershire sauce
- ⅛ tsp pepper
Instructions:
- 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.
Notes:
Steph
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Can anyone tell us what brand of Mayo they use in the Masters egg salad? I have heard Hellmann’s and Duke’s mentioned the most over the years.
I love Dukes for all my salads but prefer Nesy foods for sandwiches.
DUKES is the ONLY brand of mayo
What kind of vinegar do you use?
I use white vinegar
I made this and asked my husband if he wanted some. He said no, he doesn’t like egg salad, but he agreed to taste it. He said “now that is good, I would eat that”. I followed the advice to cut the salt in half – good move, it would have been much too salty. Thanks for a good recipe, I won’t make it any other way from now on.
SO glad it was a hit!
White or brown vinegar?
White
Stephanie,
How long can I store the salad for?
I would say 3 days
I substituted dill pickle juice for vinegar & was good. Like the idea of adding a tsp of dijon, may try that next time. Watching Saturday Masters as we eat! 😉
Just made this. It was a big hit with hubby although we both thought the vinegar was a little overpowering. I added some curry powder to tone down the vinegar a bit. I forgot to add the salt to the mix. I really HATE eggs, but for some reason always love egg sandwiches! Go figure!! Thanks for the recipe.
Just made this. Forgot to put the salt in the mix. This was a hit with my husband although we both thought the vinegar was a little overpowering. I added some curry powder to try and tone the vinegar down a bit. I absolutely hate eggs, but for some reason I LOVE egg sandwiches! Go figure! lol Thanks for the recipe.
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.
Randal – yes, we toasted the bread
What's the reddish stuff on the slices on bread, was it toasted?
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!
Yes, cut back on the salt, very good though. I like a tsp of mustard in mine 🙂
I added a bit of honey mustard
I substituted avocado mayo instead of regular mayo and rice vinegar instead of white vinegar. Otherwise I followed the recipe and it turned out delicious!!
I agree about the salt. I would use 1/4 – 1/2 tsp next time. Other than that…wonderful!!
Just made this and whoah! Way too much salt. I would reduce the amount called for by at least half. Otherwise, it is good.
PennyO – it just depends on how much you pile on the bread. I usually get about 3 sandwiches
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!
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?
Egg salad is the perfect spring time sandwich for me.
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.
Some of our family members were in attendance at the practice rounds as well. Thanks for the recipe!
Love a good egg salad sammie for sure. Never put Worcestershire in mine though – might have to give that a try!!
I love that first photo. It looks very Easter-y, especially with the lovely egg salad sandwich.
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.