Greetings all!
Yesterday, as I was planning on an egg salad
for lunch, the Universe sent me the Masters Egg Salad recipe in my news feed. I thought 'Hmm, Master
Chef? Master Class'? No!!! This is what is served at the Masters Golf Tournament in
Augusta, Georgia, each April.
So, if you want something delicious, easy, AND golf-adjacent,
here is the recipe that goes back to the 1950s! What piqued my interest was the
addition of mustard and lemon zest.
Ingredients
- 6 hard-boiled large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated lemon zest
(from about 1/2 medium lemon)
- 3/4 teaspoon kosher salt
- 8 slices white sandwich bread (I
replaced with a French baguette)
Instructions
- Peel
6 hard-boiled large eggs. Halve each one lengthwise. Scoop the yolks out into a
medium bowl.
- Mash the yolks with a fork until finely
crumbled. Stir in 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon
finely grated lemon zest, and 3/4 teaspoon kosher salt until creamy.
- Chop the egg whites into small pieces. Stir
and gently mash the egg whites into the yolk mixture.
- Divide the mixture between 4 slices white
sandwich bread (about 1/2 cup each) and spread into an even layer. Close each
sandwich with a second slice of bread, then cut each sandwich in half.
My verdict: I scaled down the recipe and enjoyed it, with lemon zest
definitely adding an interesting note! I did skip mashing the yolks and just
mixed everything together.
Bon Appetit! Let me know how you like it!
Sources: https://www.thekitchn.com/masters-egg-salad-recipe-23775420 / Photo: Alex Lepe; Food Styling: Janette Zepeda
