Masters Egg Salad – But Kinda Better

Masters Egg Salad Sandwich

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.

Open face egg salad sandwich surrounded by chips and a golf ball.

Equipment/Ingredient Recommendations

Masters egg salad sandwich on plain white bread

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 Sandwich
Print Recipe
No ratings yet

Masters Egg Salad – But Kinda Better

The Masters egg salad is basic and we're going to kick if up a notch.
Prep Time10 minutes
Cook Time13 minutes
Ice Bath10 minutes
Total Time33 minutes
Course: Main Course
Cuisine: American
Keyword: egg salad, egg salad sandwich
Servings: 4
Cost: $5


  • 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


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.