It's Masters week! It's Masters week! My father is an avid golfer, so I grew up watching the tournament each and every year. When I was young, it was an excuse to sit in my dad's lap; when I was older, it was an excuse to ogle cute golfers (Camilo Villegas who?!). I've never attended the exclusive event, but I'm just itching to try their famous $1.50 pimento cheese and egg salad sandwiches. Um, is it bad that I'm just in it for the food?
In the meantime, I'll just have to enjoy this classic version, washed down with a cold beer. Happy putting!
EGG SALAD SANDWICHES
Yields: 4 sandwiches
8 large eggs
1/4 cup plus 2 tablespoons mayonnaise (I prefer Duke's)
2 tablespoons snipped chives
2 teaspoons cider vinegar
1/2 teaspoon prepared mustard
1/4 teaspoon kosher salt
2 slices bacon, cooked and crumbled
Bring the eggs to a boil, then remove from heat and allow to cook for 12 minutes. Rinse with cold water (or place in an ice bath) to stop the cooking. Peel and chop.
Combine chopped eggs, mayonnaise, chives, cider vinegar, mustard, salt, and bacon crumbles. Adjust seasoning to taste. Serve on cheap white sandwich bread (don't even think about getting fancy here!).
Yields: 4 sandwiches
8 large eggs
1/4 cup plus 2 tablespoons mayonnaise (I prefer Duke's)
2 tablespoons snipped chives
2 teaspoons cider vinegar
1/2 teaspoon prepared mustard
1/4 teaspoon kosher salt
2 slices bacon, cooked and crumbled
Bring the eggs to a boil, then remove from heat and allow to cook for 12 minutes. Rinse with cold water (or place in an ice bath) to stop the cooking. Peel and chop.
Combine chopped eggs, mayonnaise, chives, cider vinegar, mustard, salt, and bacon crumbles. Adjust seasoning to taste. Serve on cheap white sandwich bread (don't even think about getting fancy here!).
