Best Egg Salad Sandwich

The Only Egg Salad Sandwich I’ll Make During Masters Week

Every April, something magical happens. The azaleas bloom, the fairways glow impossibly green, and my TV stays glued to Augusta. I’m not sure what it is about the Masters that makes everything feel a little more refined, a little more special—but I lean all the way in. Fresh-cut flowers on the table. Ice-cold sweet tea in the fridge. And, without fail, a platter of egg salad sandwiches.

Now, I know egg salad is simple—humble, even. But done right? It’s iconic. Just like the pimento cheese, it’s one of those sandwiches that define Masters Week. And while I don’t have a badge to sit under the Georgia pines, this sandwich brings a little piece of Augusta to my kitchen.

Here’s how I make mine. It’s creamy but not gloopy, with just enough tang and a whisper of Southern charm.

Masters-Inspired Egg Salad Sandwiches
Makes about 4 sandwiches, depending on how generous you are

Ingredients:

• 6 large eggs

• 2 tbsp Duke’s mayonnaise (yes, it matters)

• 1 tsp yellow mustard

• 1 tbsp finely chopped green onion or chives

• 1/2 tsp white vinegar

• Salt & cracked black pepper to taste

• A pinch of paprika (optional, but I like the color)

• Soft white sandwich bread (think classic, crusts optional)

• Butter lettuce, for a little crunch (optional)

Instructions:

1. Boil the eggs like a pro.
   Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let them sit for 10–12 minutes. Drain, cool with cold water or an ice bath, and peel.

2. Mash gently.
   I like a mix of texture—some chunks, some creaminess. Use a fork or pastry cutter to mash the eggs in a bowl.

3. Add the good stuff.
   Stir in the mayo, mustard, vinegar, green onion, salt, pepper, and paprika. Taste and tweak. If it’s too thick, a touch more mayo or a splash of milk smooths it out.

4. Assemble with care.
   Scoop a hearty amount onto soft white bread. Add lettuce if you’re feeling fancy. Cut into halves or quarters, just like they do at the concession stand.

5. Serve cold, with the Masters on in the background.
   Ideally with a glass of sweet tea, or a cold beer, and a quiet reverence for the legends walking the fairways.

A Little Tip: Make it in the morning, chill it for a few hours, and let the flavors settle in. It’s even better by the back nine.

So here’s to the roars from Amen Corner, the Sunday pins, and the tradition unlike any other. May your egg salad be creamy, your greens be fast, and your week be as golden as a Georgia afternoon.