The mecca of golf. A bucket list event for golf fans. A tradition unlike any other. These are just some of the things you’ll hear about Augusta National and The Master’s come April. And, year after year, right up there with the golf are stories of the hallowed ground’s mystique, from the no phone policy to the perfectly bloomed azaleas to the surgically manicured landscape. Did you know that the pro shop was the site of a hostage situation while then President Ronald Reagan was on the course? It’s these nuggets that make the illustrious event what it is today for most fans and often players: a one-in-a-lifetime experience.
Perhaps the most popular aspect of The Master’s outside of the golf are the ground’s concessions. The menu has remained largely unchanged since the mid 1900’s, and that includes its prices. Egg Salad is a mundane dish with humble roots. But, like everything that happens at Augusta National during The Master’s week, even Egg Salad has become illustrious.
Below is my take on this simple dish. The hardest part quite frankly is hard boiling the eggs. I’m not going to reinvent the wheel here, but I trust Martha Stewart to tell you how to make the perfect hard boiled egg. Another important thing to remember: go easy on the mayonnaise. You can always add more if need be.
The Master’s (Inspired) Egg Salad Sandwich
12
servings30
minutes15
minutes45
minutesA tradition unlike any other: The Master’s Egg Salad Sandwich. An inspired take on the classic sandwich served at the Master’s Tournament.
Keeps the screen of your device on while you cook
Ingredients
10 whole 10 hardboiled eggs
.5 cup .5 celery
.25 cup .25 mayonnaise
.25 cup .25 shallot
1 tablespoon 1 whole grain mustard
.5 teaspoon .5 pepper
Directions
- Hard boil 10 eggs. Here’s an easy guide on how to do that. Peel and chop into a bowl thereafter.
- Combine chopped eggs with 1/4 cup mayonnaise, 1/2 cup celery, 1/4 cup minced shallot, 1 tbsp wholegrain mustard, 1/2 tsp pepper, and a sprinkle of salt.
- Serve between slices of bread. Store the remainder in an airtight container in the refrigerator for several days.
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