One of the food offerings at the Masters Golf Tournament is an egg salad sandwich. This hearty choice is popular among spectators and is surprisingly easy to make at home for a tournament viewing party.
Masters Egg Salad Sandwich
Egg salad is such a popular choice at the Augusta National Golf Club during the Masters Golf tournament that it has been served for decades! Egg salad sandwiches are served on plain white bread and wrapped in plastic green bags to become invisible if dropped on the pristine greens. They are a simple and humble tradition!
Use Fresh Bread and Slice on the Diagonal
These sandwiches are easy to make but have a simple requirement: the bread must be fresh! The softer and fresher the bread, the better the sandwich. Slice them on the diagonal because they taste better!
Serve Finger-Sized Egg Salad Sandwiches
For finger-sized party sandwiches, trim off the outside crust. Then, make whole sandwiches and cut them in half. Cut the two halves in half again. Slice those four pieces diagonally for petite sandwich bites! And if you have access to azaleas, they are perfect for a table arrangement. Hole 13 of the Augusta Golf Course is landscaped with azaleas that are blooming and beautiful during the Masters. Add clear or green cups to round out the look for your party.
Cooking Eggs for an Egg Salad Sandwich
Make Hard-Boiled Eggs in an Instant Pot for Easy Peeling
Unfortunately, peeling eggs can be difficult when the hard shell sticks to them. I have found an easy way to cook and peel them by placing them in an Instant Pot. Fortunately, they usually peel easily after cooking. However, the old-fashioned stovetop water and pan method can be just as effective. After cooking them in a pan, tap the egg on all sides and the ends to break the shell into dozens of cracks. Then, use a spoon inserted under the shell to remove it.
Other Sandwiches You Might Like
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Easy Egg Salad Sandwich
Equipment
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Instant Pot (optional)
Ingredients
- 9 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika
- ½ teaspoon salt
- black or white pepper to taste
- 12 slices white bread
Instructions
Stove Top Cooking Method
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Place eggs in a medium-sized pan with water covering them. Heat water to boiling and then reduce heat and simmer for 15 minutes. Remove from the stove, pour off the water, and then place the eggs in cold water for 5 minutes. Afterward, peel the eggs using a spoon to get under the shells.
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Cut eggs in half and chop with a pastry cutter until finely chopped. Add mayonnaise, mustard, paprika, salt, and pepper. Stir well until egg yolks are creamy.
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Spread egg salad onto bread slices to make sandwiches. Cut on the diagonal and serve immediately. Any leftover egg salad should be stored in the refrigerator.
Alternative Instant Pot Cooking Method
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Place 1 cup of water in the cooking bowl of the Instant Pot. Place an egg rack in the pot. Place eggs on the rack. Close the pot and set it to cook for 5 minutes on Pressure Cook. The pot will take about 5 minutes to build pressure.
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After the eggs have cooked for 5 minutes, set a timer to let the Instant Pot depressurize (on its own) for 5 minutes. Then, release the remaining pressure by opening the valve to vent. Once the Instant Pot has finished venting steam, open the pot and move the eggs to cold water for 5 minutes. Then peel and follow the mixing instructions (No. 2) under the Stove Top Cooking Method.