Masters Egg Salad
The famous Augusta National Masters Egg Salad recipe that you can make at home for egg salad sandwiches!
Servings 4
Calories 336kcal
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon yellow mustard optional
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon onion powder
- pinch salt
- pinch black pepper
- 8 slices white sandwich bread
Instructions
- Fill a saucepan a quarter of the way and place eggs in a single layer on the bottom of the pan. Make sure eggs are covered by at least 1-2 inches of water.
- Bring to a boil over high heat. Turn off the pan, cover and keep on the burner for 10-12 minutes.
- Strain the water from the pan and run cold water over the eggs in the pan to stop the cooking.
- Crack and peel the eggs (running under cold water while removing the shell can help it loosen).
- Chop hard boiled eggs. Add chopped eggs to a mixing bowl.
- Add in mayo, yellow mustard, paprika, onion powder and a pinch of salt and pepper (to taste). Stir well until egg salad is thoroughly combined.
- Spread egg salad onto 4 slices of white bread. Top with second slice of white bread. Cut egg salad sandwiches on the diagonal and serve!
Nutrition
Calories: 336kcal | Carbohydrates: 25g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 448mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg