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Started By
Message
Egg Salad Like Augusta
Posted on 4/11/15 at 9:27 am
Posted on 4/11/15 at 9:27 am
I know there are a million simple egg salad recipes, but I'm trying to make some as close to Augusta National style as possible for tomorrow. I've never been there. Anybody ever have Masters egg salad? Any recipes or tips that would be similar? TIA
3
Posted on 4/11/15 at 9:32 am to Nature Boy
Posted on 4/11/15 at 9:39 am to Jax-Tiger
I know Google is my friend. I already saw that recipe during my google searches. If you google masters egg salad you'll get a dozen different recipes, including this one. They're all very different.
Have you ever had egg salad at the masters? Does this recipe seem similar? If you haven't been, then maybe let someone who has answer.
Have you ever had egg salad at the masters? Does this recipe seem similar? If you haven't been, then maybe let someone who has answer.
Posted on 4/11/15 at 9:52 am to Nature Boy
I had it wednesday and I had the pimento. Damn good sandwiches for 1.50.
Posted on 4/11/15 at 10:28 am to Nature Boy
I have had it. That recipe seems very close. It was simple.
Posted on 4/11/15 at 10:28 am to Nature Boy
I don't know the recipe, but I've eaten a bunch of em. I imagine it's probably a pretty simple/ standard egg salad recipe. It's great, all those sandwiches are great, but what puts them over the top is that fresh, soft arse white bread. White bread at its finest imho.
Posted on 4/11/15 at 11:30 am to Nature Boy
Wrap them in green plastic early in the morning. The osmosis from air slightly permiating through the plastic creates the authentic flavor.
And the bread. You need great bread.
And the bread. You need great bread.
Posted on 4/11/15 at 2:20 pm to Nature Boy
Man tries to answer your question, and you come back at him like a total arse. He's being a lot classier about your calling him out than I would have been.
Posted on 4/11/15 at 3:44 pm to Icansee4miles
This is the food & drink board, not the rant. You probably need to settle down yourself. I'm not an Internet noob, so when someone says 'Google is your friend' and posts one of the first links to come up, it's typically a smartass response. I'm not sure if Jax meant to be a smartass or not, but I'm giving the benefit of the doubt since he says he's been to Augusta. That's what I was looking for in my question, so no harm no foul. Do you have any good egg salad recipes that remind you of the ones you've had at the Masters?
Posted on 4/11/15 at 3:46 pm to Nature Boy
quote:
I'm not sure if Jax meant to be a smartass or not
He's the exact opposite of that.
Sweet guy.
Posted on 4/11/15 at 3:49 pm to Jax-Tiger
That pimento cheese 
Posted on 4/11/15 at 3:51 pm to LouisianaLady
quote:
Sweet guy.
Now that, I will not stand for. Take it back...
ETA: I looked at several recipes. That one seemed to be the most basic, which is what they serve at Augusta. Food and drink at the Masters is so cheap because they don't have any sponsors. Even the drinks are not labeled by brand. You get "cola", or "diet cola". If you ask, they'll tell you that it's Coca Cola products. Even beer is labeled as "beer", "light beer", or "imported beer".
This post was edited on 4/11/15 at 3:55 pm
Posted on 4/11/15 at 3:58 pm to Jax-Tiger
quote:
beers important
FIFY
Posted on 4/11/15 at 4:12 pm to LouisianaLady
quote:
FIFY
No, no. That's the Japanese Masters.
Posted on 4/11/15 at 4:17 pm to Jax-Tiger
Isn't it just eggs and mynez?
Posted on 4/11/15 at 4:23 pm to Jax-Tiger
I do appreciate that, and I'm sorry if I came off like a dick. A little too defensive on my part. I did see that recipe when I was researching before and just didn't know what to make of it. Some I saw have sweet relish! The recipe you linked said they put the eggs in some kinda food processor. I always pictures the ones at Augusta as being kinda chunky. Info like this is what I was looking for. Thanks
This post was edited on 4/11/15 at 4:25 pm
Posted on 4/11/15 at 4:36 pm to Nature Boy
Let us know how it turns out. I haven't had egg salad in years. Used to be a staple at baby/bridal showers I went to as a kid.
Posted on 4/11/15 at 4:40 pm to Nature Boy
quote:
I always pictures the ones at Augusta as being kinda chunky.
They are not real chunky, if I recall. I haven't been to the Masters since '09, so if my memory serves me correctly, they are not completely creamy, either. Some where in between. If they are blended, it's not to the point where they are egg paste.
Posted on 4/11/15 at 4:54 pm to Jax-Tiger
"Better Than Augusta" Egg Salad Sandwich
PlainChicken.com has you hooked up for an egg salad sandwich recipe they call the "Better Than Augusta Egg Salad," because it's not enough to make a damn good sandwich, you have to rub it in people's faces and scoff at their mediocrity.
6 hard-cooked eggs, diced
1/2 cup diced celery
2 1/2 Tbs mayonnaise
1 Tbs vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp Worcestershire sauce
1/8 tsp pepper
1. To cook the eggs:
2. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for one minute.
3. To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
4. To make the egg salad: Combine all ingredients and chill.
5. The last part of the recipe seems to be left out, which is to go take a nap. I am glad they left that out because then we have more sandwiches to consume.
PlainChicken.com has you hooked up for an egg salad sandwich recipe they call the "Better Than Augusta Egg Salad," because it's not enough to make a damn good sandwich, you have to rub it in people's faces and scoff at their mediocrity.
6 hard-cooked eggs, diced
1/2 cup diced celery
2 1/2 Tbs mayonnaise
1 Tbs vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp Worcestershire sauce
1/8 tsp pepper
1. To cook the eggs:
2. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for one minute.
3. To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
4. To make the egg salad: Combine all ingredients and chill.
5. The last part of the recipe seems to be left out, which is to go take a nap. I am glad they left that out because then we have more sandwiches to consume.
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