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This simple egg salad sandwich is inspired by the legendary snack served at the Masters Tournament in Augusta Georgia. With just a few ingredients and some finesse in texture it delivers nostalgic comfort in every bite.
I first made this on a spring afternoon while watching the tournament on TV and now it is my go to whenever I need something quick and crowd pleasing
Ingredients
- Hard boiled eggs: add the rich creamy base finely grated for smoothness
- Mayonnaise: brings the salad together creamy and essential use real mayo for best flavor
- Yellow mustard: adds a subtle tang choose a classic variety for balance
- Finely chopped dill pickle: introduces crunch and brightness pickles packed in brine are ideal
- Kosher salt: helps amplify all other flavors make sure it is evenly distributed
- Fresh cracked black pepper: adds gentle heat grind it fresh for full aroma
- White sandwich bread: neutral and pillowy perfect for highlighting the filling crusts removed for tradition
Step-by-Step Instructions
- Prepare the Eggs:
- Grate twelve peeled hard boiled eggs on the fine side of a box grater directly into a large mixing bowl ensuring a soft uniform texture that mimics the original version
- Make the Salad:
- Add half a cup of mayonnaise one teaspoon of yellow mustard one tablespoon of finely chopped dill pickle one teaspoon kosher salt and one teaspoon fresh cracked black pepper into the bowl with the eggs Use the back of a fork to mash and blend everything thoroughly the mixture should be cohesive but still fluffy with no large chunks
- Assemble the Sandwiches:
- Lay out ten slices of white bread with crusts removed Spread a generous amount of the egg salad on five slices covering them evenly to the edges
- Top and Press:
- Place the remaining bread slices on top to close the sandwiches Press gently with your palm to seal without squashing the bread
- Cut and Serve:
- Use a sharp knife to cut each sandwich into quarters Serve immediately or chill for thirty minutes for firmer texture
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My favorite part of this sandwich is the nostalgic smoothness of the egg texture which reminds me of quiet Sunday lunches with my grandfather who always kept the recipe a mystery
Storage Tips
Keep leftover sandwiches in an airtight container in the fridge for up to two days For best results store the egg salad and bread separately and assemble just before serving
Ingredient Substitutions
Swap dill pickle for sweet relish if you prefer a milder flavor Greek yogurt can replace part of the mayonnaise for a tangier leaner version Whole grain or sourdough bread gives a more rustic feel if you do not mind straying from tradition
Serving Suggestions
Serve with kettle chips or a pickle spear on the side for a classic deli style meal Pair with iced tea or lemonade for a refreshing warm weather lunch Wrap sandwiches individually in wax paper for a picnic or tailgate
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Cultural Context
This egg salad sandwich is a culinary nod to the Masters Tournament where simple snacks carry iconic status Its simplicity and flavor make it a southern tradition enjoyed beyond the greens of Augusta
Frequently Asked Questions About Recipes
- → Why are the eggs grated instead of chopped?
Grating the eggs creates a smoother consistency, allowing for better blending with the mayo and seasonings.
- → Can I skip the mustard and pickle?
Yes, for a more traditional version, you can leave them out. They simply add extra tang and texture.
- → What type of bread works best?
Soft white sandwich bread, with the crusts removed, closely mimics the authentic Masters-style presentation.
- → How do I store leftovers?
Store prepared egg salad in an airtight container in the fridge for up to 3 days. Assemble sandwiches just before serving.
- → Can I use pre-boiled eggs from the store?
Yes, store-bought boiled eggs work fine—just ensure they are peeled and finely grated before mixing.