Every spring L and I get super excited about a little golf tournament played in April in Augusta, Georgia. We both have ties to Augusta – L grew up there, and my parents live there now – so the Masters Golf Tournament is near and dear to our hearts. We meet up there every year to enjoy spectacular golf and all the social events that come with “Masters Week.”
If you’ve ever been to the tournament, you’ve no doubt tasted one of the famed sandwiches from the concession stands scattered around the Augusta National Golf Course. Our fave is the egg salad sandwich. In anticipation of our favorite week of the year, I re-created the egg salad goodness to put us in the Masters mood.
What You Need:
- 6 hard boiled eggs, diced (how-to follows)
- 3 tbsp Kraft mayo with olive oil
- 1/4 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/8 tsp pepper
How to Hard-Boil the Eggs:
- Place the eggs in a single layer in a heavy saucepan and cover with at least an inch of cold water.
- 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.
- On another burner, let sit for 17 minutes.
- Plunge eggs into ice water to cool.
- To peel, gently tap each egg against the counter, turning to crack all the way around.
To make the egg salad, just combine all ingredients and chill. Spread on the softest white bread you can find. Cut the sandwiches on the diagonal and enjoy!