Ingredients (for about 4-6 sandwiches):
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For the Egg Salad:
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8 large eggs
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1/3 cup mayonnaise (again, Duke’s is a Southern go-to, but use what you like)
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1 tbsp Dijon mustard (adds a subtle tang)
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1 tbsp finely chopped fresh chives (optional, for a mild oniony freshness)
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1 tsp lemon juice (for brightness)
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1/4 tsp paprika (optional, for a little color and flavor)
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Salt and black pepper to taste
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1-2 tbsp finely diced celery (optional, for crunch)
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For the Sandwiches:
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Soft white bread (same as the pimento cheese—simple and soft works best)
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Lettuce leaves (optional, for a fresh layer)
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Butter (optional, if toasting)
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Instructions:
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Cook the Eggs:
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Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
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Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
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Transfer eggs to an ice bath to cool, then peel and chop into small pieces.
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Make the Egg Salad:
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In a bowl, mix the chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chives (if using).
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Add paprika, salt, and pepper to taste. Stir in celery if you want that extra texture.
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Adjust seasoning—keep it creamy but not overly wet. Chill for 20-30 minutes if you have time.
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Assemble the Sandwiches:
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Spread a thick layer of egg salad (about 1/3 cup per sandwich) on one slice of bread. Add a lettuce leaf if desired, then top with another slice.
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Trim crusts (optional, for that Masters touch) and cut into halves or triangles.
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Optional Toasting:
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For a twist, butter the outside of the bread and lightly toast in a skillet until golden, about 2 minutes per side.
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Tips:
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Serve with a cold Arnold Palmer (half iced tea, half lemonade) to keep the Augusta spirit alive.
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Double the batch—egg salad disappears fast at parties.
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Pair with some salty chips or a light cucumber salad for balance.
