E IS FOR EGG SALAD SANDWICH
/ĕg săl′əd samĭch/
An icon of Southern porch and picnic cuisine, the humble Egg Salad Sandwich gets a ton of press this time each year in its role as a snack stand staple of the Master’s Golf Tournament in Augusta, Georgia.
Along with its buddies, the Pimento Cheese Sandwich, the Master’s Club Sandwich and the Master’s Bar-B-Que, this (surprisingly) reasonably priced sammy has become a cult favorite with the golfing crowd and a legend of the Augusta culinary scene.
Since the Augusta National Golf Course refuses to release the exact recipe of the eggy tastiness lurking between two pieces of white bread and tidily wrapped in green cellophane, a slew of copy-cats have emerged; each claiming the key to making the perfect Egg Salad.
So if you’re bored, actually into golf or just want to see a really pretty golf course, put the Master’s on your watch list this weekend, pop into the kitchen and whip up some of these practically authentic treats (sand traps are optional.)
Oh, and brew up a jug of sweet tea. Nothing washes down an egg salad sammich better.
Unless, of course, it’s a cold beer (/kōld’bir/ – said as one word, accent on the first syllable). That works, even gooder n’ better.
6 hard-boiled eggs, shells removed
1⁄3 cup or slightly more, to taste, of Duke’s Mayonnaise
3⁄4 teaspoon yellow mustard
Salt and pepper to taste
Chop the eggs in a large bowl until just slightly chunky. Add remaining ingredients and stir well. Serve on white bread.
“Oh man, Friday, I really wanted an egg salad sandwich and I was just obsessing about it and I was like, ‘Man, I’m gonna make one of those.” – Andy Stitzer, “The 40-Year-Old Virgin.”