Masters Egg Salad – But Kinda Better
Every April one of the most iconic sporting events takes place in Augusta, Georgia. The Masters. Augusta National is one of the most beautiful and exclusive golf courses in the world. So needless to say it’s very difficult to get tickets. But making this Masters egg salad will make you feel like you are there. Well, kinda, because we’re adding some extra ingredients to pump up the flavor.
One of the neat things about The Masters is that it’s actually not expensive to get concessions. The sandwiches cost between $1.50 and $3.00. Drinks will run you between $2.00 and $6.00 and that includes alcoholic beverages. Some more neat facts about the event is that no cell phones are allowed. And also no jeans! It’s like being transported back in time.
Equipment/Ingredient Recommendations
- Green and white checkered deli paper – You may not be able to attend the event but at least you can pretend with some green and white wax paper.
- A quality toaster – Egg salad loves to be put on toasted bread. And this toaster can handle large pieces of sourdough bread.
- Dukes Mayonnaise – It’s the best store bought mayo out there.
Pro tips for the Masters Egg Salad
Egg salad is a fairly basic dish but like many simple dishes it all comes down to the fine details.
- Tap the bottom of the eggs – The most difficult part of making hard boiled eggs is peeling the shell. So tap the wide end of the egg lightly with a spoon until you hear a snap. This releases the inner membrane and allows the shell to come right off after the ice bath.
- Ice bath – The ice bath is not a suggestion, it is mandatory. You will need to stop the cooking process so the eggs don’t get that unsightly green line on the yolk.
- Make ahead of time – This Masters egg salad will stay good in the fridge for up to 4 days so make it ahead of time so you can just sit and relax for the entire tournament.
Masters Egg Salad – But Kinda Better
Ingredients
- 6 whole hard boiled eggs
- 1 clove garlic finely diced or grated
- 1 tablespoon red onion finely diced
- 1 tablespoon capers roughly diced
- 1 tablespoon lemon juice
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- ¼-½ cup mayonnaise
- black pepper to taste
- chives and paprika for garnish
Instructions
For the hard boiled eggs
- Set up a pot of boiling water and a bowl with ice and water for an ice bath.
- For easy peel eggs, tap the wide egg of the egg lightly with a spoon until you hear a snap. This will release the inner membrane of the egg and make it much easier to peel.
- Place the eggs in the boiling water and set a timer for 13 minutes. After the timer has gone off place the eggs immediately into the ice bath and set a timer for ten minutes.
- Once completely cooled, tap the eggs on a hard surface and remove the shells. You may need to run the peeled eggs under running water to remove all the bits of shell leftover.
For the egg salad
- Roughly chop the eggs and place in a large bowl. Add the garlic, red onion, capers, lemon juice, mustard and salt. Add in 1/4 cup of mayonnaise and mix to combine. Keep adding the mayo until the consistency is to your liking.
- Add in the black pepper and mix. Taste and adjust salt and black pepper as necessary. Garish with a sprinkle of paprika and chives.
- Store in an airtight container in the fridge for up to 4 days.
