Elevate your Masters Golf viewing party with a classic touch, an egg salad sandwich! This hearty favorite, often enjoyed by spectators at the tournament, is surprisingly easy to make at home.
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 they require one simple thing: 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
To create finger-sized party sandwiches, begin by trimming the crusts. Assemble whole sandwiches, cut them in half, and halve those pieces again. For an elegant touch, slice each of the four pieces diagonally to produce petite bites! If you have access to azaleas, they make a stunning table arrangement—especially since Hole 13 of the Augusta Golf Course is beautifully landscaped with these blooms during the Masters. Complete your party setup with clear or green cups for a polished look!
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: place 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.
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Easy Egg Salad Sandwich
Equipment
- 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
- Place eggs in a medium-sized pan with water covering them. Heat water to a boil, then reduce the 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 with a spoon to get under the shells.
Alternative Instant Pot Cooking Method
- Place 1 cup of water in the Instant Pot's cooking bowl. 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.
- 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 vent valve. Once the Instant Pot has finished venting steam, open the pot and move the eggs to cold water for 5 minutes. Drain the cold water and peel the eggs.
Making the Salad
- 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.
- Spread egg salad onto bread slices to make sandwiches. Cut on the diagonal and serve immediately. Any leftover egg salad should be refrigerated.