Food and Recipes Dish Sandwich The Masters Egg Salad Sandwiches 4.4 (5) 3 Reviews Bring the taste of the Masters Tournament in Augusta, Georgia home. By Matt Moore Matt Moore Matt Moore is a food and lifestyle expert, authoring 5 titles on varying subjects from live fire grilling to Southern cuisine. As a host and traveller, Moore specializes in showcasing the personalities, characters, and cuisines from across the globe to a broad audience of food and travel enthusiasts. His food writing has garnered critical acclaim from publications including the Wall Street Journal, Chicago Tribune, and New York Times. His Southern charm has landed him on the TODAY show, CBS, Fox & Friends, VH1, and WGN. Southern Living's editorial guidelines Updated on February 8, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Total Time: 15 mins Servings: 10 Truth be told, we're convinced there's nothing in the egg salad at Augusta National besides eggs, mayonnaise, salt, and pepper. We could be wrong, but to be honest, we never really want to know the recipe—the mystery is what keeps it fun. In our version, we like a bit of mustard and dill pickle relish, both of which we found add a bit of bite and texture to the finished product. Keeping true to tradition, we did find a way to get that perfectly smooth texture by finely grating the eggs and mashing everything with a fork until well combined. To keep it even more real, serve it in a super thin plastic green baggie. Ingredients 12 hard-boiled eggs, peeled and finely grated 1/2 cup mayonnaise 1 tsp. yellow mustard 1 Tbsp. finely chopped dill pickle 1 tsp. kosher salt 1 tsp. fresh cracked pepper 10 slices white bread, crusts removed Directions Gather your ingredients: Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Prepare egg salad: Combine all ingredients except bread into a large mixing bowl. Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Use the back of a fork to mash ingredients together until evenly combined and smooth. Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Assemble sandwiches: Generously spread a layer of the egg mixture on top of 5 of the bread slices. Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Top each with a remaining slice of bread. Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Quarter sandwiches: Cut sandwiches into fourths, and serve. Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke Rate It Print