Oh Goodness….We had the opportunity to go to the Masters Golf Tournament last week. Saturday was simply the prettiest day ever for me at the Masters. The grass was so vividly green, with all the azaleas in bloom in such wide arrays of colors. They had wisteria blooms hanging from the trees. It was a nice spring day was somewhat cool, sunny with a light breeze just lovely. You could smell the wisteria in the air, I could not have ordered a prettier day. Well…you know me it is all about the food….heee heee see there is a tradition at the Masters. It is Egg Salad and Pimento Cheese sandwiches served on good ole white bread. We get ours with iced tea of course. We cannot make up our minds so we get one of each and half them, we call it a split decision one of each why we can’t decide which one is best….so we get both and it is a perfect world. Yip heeee well….let’s just say we had many split decisions. This year they added a new item an ice cream sandwich which is a sugar cookie with peach ice cream oh goodness what fun! The best part you can get all this for $7.00 bucks what a screaming deal! love it!
Egg Salad
6 large hard boiled eggs
4 tablespoons Hellman’s mayo
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon salt
1/2 teaspoon finely grated vidalia onion
I peel my eggs and place them in the food processor and pulse them a few times around do not over do it, once all finely chopped stop. In a medium bowl I mix mayo, vinegar, mustard, salt, and onion. Once this is mixed well,then add the chopped eggs and mix until just combined.
Note we do like to add this egg salad to a BLT sandwich, this makes an amazing sandwich…fur sure!
Pimento Cheese
8 oz grated cheddar cheese-I used Cracker Barrel Yellow Sharp
2 oz jar of pimentos, drained
1/4 cup of Hellman’s mayo
1 tablespoon sour cream/creme fresh
1 teaspoon finely grated vidalia onion
1/2 teaspoon cayenne pepper
dash of worcestershire sauce
Mix pimentos, mayo, sour cream, onion, cayenne and worcestershire well in a bowl until mixed completely then add your cheese and continue to mixed until just combined and creamy. Enjoy!
How Do I Make Egg Salad With a Food Processor? — powered by ehow
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I hope you have a wonderful day!
Angie
Dear Angie,
Don’t know if you ever had one but I have been looking for a recipe for Pasquale’s Pizza Stromboli Steak Sandwich. They were the best and if you have one I sure would like to see it posted.
Rick, I will keep my eyes open for the recipe. There is a Pasquale’s Pizza place in the little town I am from…really there is! Maybe I can talk my group to dinning there on my next visit. We would eat here as kids. Found memories fur sure, Thanks for reading….Angie
I would love the pizza burger one
Please let me know if you find this recipe. I LOVE these sandwiches.
I LOVED that sandwich. Sure hope someone has it or a reasonable facsimile!
I love reading all your recipes sweet cousin!!!
Melody, thanks dear…love you , Angie
Just wanted to let you know that I have eaten hundreds of Master’s egg salad sandwiches and i am 100% certain there are no onions in them at all. The magic little green baggies that the sandwiches are in even list the ingredients now and onion is not one of them!
Lara, you are correct they are not on the list of contents, but they do not have to list the items unless they are 1% or greater and the onion is not 1% of the contents. I was told the old sandwiches they had years ago did have a tiny bit of grated onion in them..which you cannot taste but adds to the flavor. Hope you enjoy my version which I feel purdy sure it is pretty close to theirs. Angie
Angie, your printed recipe for egg salad does not include creme fraiche, but the video does. Which is correct, and how much creme fraiche would be appropriate for the egg salad. Incidentally, the pimento and cheese does include the creme fraiche!
Elaine, this is just a variation on the classic egg salad….but, I will say it is the best! We all prefer it to any of the recipes. I will only add about a heaping tablespoon. I will add it to my pimento recipe as well….same amount. Try it and I am sure you will agree it is a plus. I feel these are both best made a day ahead of serving. Angie
Just had one last week. Not a trace of onion.
looking forward to an interesting read.
like new replies..
really enjoy the how to videos
I like the recipes and comments
great recipes for perminto cheese & egg salad
Both sound delicious.
Yummy!
Occasionally add sweet relish to egg salad. Gives a sweet tarty flavor.
Also great to add a little spoonful of dill relish instead of sweet! Yum!
*dill relish
Sometimes spell-check acts crazy! Lol!
I’m sorry. Can’t edit previous comments for some reason. I was trying to say to sometimes add a spoonful of dill relish instead of sweet relish. Yummy! ?
Yummy!
Just interested
Sounds good for both. Will try.
Would like to follow Angie’s Southern Kitchen.
I live in NEGA and I find it hard to believe that any self respecting establishment would use anything other than Duke’s mayonnaise. I will admit that I’ve never been to the Masters…but I just can’t wrap my head around using Hellman’s.
Other than your being on the wrong side of the mayo war, bless your heart (
My Mother always used Blue Plate mayonnaise in her egg salad and potato salad.
I live in Ga and don’t like Dukes and use Hellmans
Duke’s rules
Amen!
Hey Hilary
I agree! However, I’m going to try the recipes as is. Hope no one sees me buying Hellmans!?
Hate to break this to you but even in the South, Hellmann’s Mayo out sells Duke’s by over 35-40%, depending on the time of year. My father and his 2 brothers ran a large food distribution company in 5 Southern states for 29 years. I worked there in the summers for 7 years. People in the South talk about Duke’s but they buy Hellmann’s.
I’m from Augusta, and I’ve never used anything but Hellmam’s. My grandmother was a Duke, and I’ve never liked Duke’s mayonnaise!
Duke’s is very oily. Hellmann’s is the very best mayo available only because it tastes so GREAT.
I live in NEGA and I find it hard to believe that any self respecting establishment would use anything other than Duke’s mayonnaise. I will admit that I’ve never been to the Masters…but I just can’t wrap my head around using Hellman’s.
Other than your being on the wrong side of the mayo war, bless your heart (
home grown Augusta native!
Love your recipes!
Great Masters egg salad
Looking good!
This pimento and cheese recipe is very similar to mine. I’m convinced that the little bit of grated onion makes all the difference in the world!
Yes I want to join I knowceverything you cook is delicious
There is no way an event as southern as the Masters doesn’t use Dukes mayonnaise. They should be ashamed if they don’t.
Absolutely!
The company that makes the egg salad for the Masters changed a few years back. Their HQ is in Ohio and probably has no allegiance to Duke’s but their plant is in Georgia. Duke’s is more oily than Hellmann’s, so my guess is they stuck with Hellmann’s like the previous company. The Masters is VERY slow to change anything about anything.
Sorry to disappoint. The Masters Tee Time cookbook, compiled by those who have been around the Masters for years say Hellmann’s. People talk about Duke’s but they buy Hellmann’s.
Egg salad recipe great!
Thanks
I ate for egg salad sandwiches and had forur cokes. Tuesday 12.00 bucks
Just for fun,are you originally from the South?Momma didn’t have no Hellman’s in the house.Dukes or nothing.
Rick…I am from the South promise. We have 3 mayos in our house Hellman’s, Duke’s and homemade. I use them all for different recipes. Duke’s is a great mayo I agree but, it does have a little sweeter taste was trying to get as close to their recipe as possible.
I’m about as Southern as they come, and, I have to confess I just don’t like Dukes! Only Hellman’s at my house!
Kathy…thanks dear!
Which do you use on your tomato sandwich???
Hellman’s!
On tomato sandwiches, I make my own most of the time add a little fresh basil, parmesan cheese, salt and pepper amazing. Put in the food processor and make it like a sauce oh yum! Want one now! Then if no fresh made or the time I will use what ever is in the fridge. I get my tomatoes from a farm in Mississippi they have the best due to the pine trees makes them have the best flavor….love them!
Such an interesting comment. I would never have known that pine trees would affect the taste of tomatoes. Can you expound further?
I’m just gonna go ahead and say that I am southern born and bred and have lived in Alabama all my life and have only been to 3 other states ever. My grandmother and great grandmother were both born and died in Alabama and I never knew either one of them to use anything other than Bama Mayo. I have used others but my mayo of choice is always Bama. I never even heard of Duke’s mayo until the last 3 or 4 years. But I feel to each their own so I only posted this to throw out the name of my prefered mayo. LOL.
Hellman’s vs Duke’s…..I’m from Louisiana, live in Augusta and own a catering company. I would never think of using anything but Hellman’s or homemade mayo. It’s a matter of sweet mayo vs not sweet. I use Hellman’s for my little open-face party sandwiches…English Cucumber and Campari tomatoes. Duke’s is sweet, Hellman’s is not. But the best is homemade…so easy to make. I use fresh lemon when making it.
Jane….thanks!! I agree homemade is the BEST !! Smiles
You have it exactly backwards! Hellman’s contains sugar, Dukes does not. Read the labels.
Hellmann’s contains <1% sugar and is NOT listed on the label as a mandatory ingredient but as other ingredients. You will also find the same in Duke's as <1%. but Duke's has chosen not to put it on their label but that is within their rights under the law but is really unfair to the purchaser. It is tricky to understand labeling as the large companies must stay within the law but do their best to confuse/conceal the consumer whenever possible. Either way Duke's and Hellmann's have just about the same amount of sugar in their product. (negligible)
How do you make homemade mayo? I have never made it, but I would love to.
Looking forward to making these two recipes!
There is NO way this is the recipe for the Egg Salad. They come from the Duke’s Sandwich Shop and ONLY use Duke’s Mayo.
Can’t. Wait to try the sandwiches.
Love to cook!
I’ve had many Masters Piminto Cheese sandwiches but they did not taste like this. This is not a bad recipe but it’s not the Masters recipe.
To go to the Masters is on my husband’s bucket list. So I will try these recipes as a distant substitute! Sound delicious! Thanks for posting!
I LIKE EGG SALAD TOO.
Everyone tries so hard to make Master’s pimento cheese and add all those weird things to their mix. It is shredded sharp cheddar, Duke’s mayo, pimentos with a tiny bit of pimento juice added. Just like your Grandmother made. 2 cups of cheese; 1/2 cup of Dukes, large jar of chopped pimentos. Add more Dukes if too stiff. And no, this is not the Augusta National’s recipe but tastes exactly like it. Give it a try.
Claire…thanks for sharing will have to try it! Smiles
Exactly right Claire. You nailed it. Dash of salt, dash of fresh pepper.
Looks yummy!!
Love these southern recipes!
Kathy…thanks dear!
hi! How many sandwiches do these recipes make?
Mandy, I would say about 6 regular sandwiches. We put more of the spreads than most people, so you may be able to get more sandwiches out of your mixture than us? Smiles
[…] the Masters this year, but you want to enjoy a Masters sandwich? Try these recipes for Egg Salad and Pimento Cheese […]
Makes me so homesick Ate them every year for 17 years straight.
Where did you get this recipe? The Junior League of Augusta printed one and it’s supposed to be the “official” recipe, but it’s different from yours.
Joseph, I agree the Junior League recipe is a little different, I have the cookbooks my self. Many of the area churches make the sandwiches for the event in years past. The recipe I have is from an old member of the club. They have used a few over the years changing just ever so slightly depending on who is in the kitchen. I have had many people tell me the sandwiches made at the club are even different than the ones served at the golf tournament ? Maybe we can have someone that has made the sandwiches to comment and tell us….I have brought the official sandwich home and tasted tested with the recipe and is as good as it gets. I do not think they use any BRAND of Mayo think it is a Sysco/type brand. Smiles…Angie
Dukes. Anything other than Dukes in SC is Blasphemous.
Wife Saver made the pimento cheese after the original maker stopped. They are no longer making the pimento cheese sandwiches. The owner of wife saver will not give the Augusta national the recipe.9 per an article in a local Augusta paper in February). I had one yesterday, it was good but was missing something.I am more partial to the egg salad. had three yesterday.
Carter…Thanks …For those of you not from around these parts…Wife Saver is a resturant that is in the Augusta area. Has great fried chicken! Get you a box for the ride back home. Yum!!
Could you let me know how many sandwiches both of these recipes yield?
Ivie, this does make about 6 to 8 sandwiches. But, as you can see we are really generous with the spreads. Depends on how much of the spread you like…we over do it….heee heee
please send posts….want to get recipes
Brenda …I added you to the list. Some times it works and some times not for me, guess that is so I cannot sign up unwanted folks a safe guard. There is a sign up on the right at the top if you see you are not getting the posting..thanks for your interest.
Helmann’s in masters salads. Is this a joke???? If you are calling it Masters egg salad or pimento cheese you may want to get it right.
Home grown Augusta girl…we do love Hellman’s here. Try cream cheese in your pimento cheese.
Can’t wait to try
I would like e-mails of your recipes.
Ruth, I did sign you up as well…let me know if you do not receive them. Smiles…Angie
My son is spending the week at the Masters. I will be telling him to be sure and get an egg salad sandwich and a glass of sweet tea.
Suzy…sounds so good think I will have to have one too!! My boys are going tomorrow so I will have them bring me home one. Yum!!
please send me emails
what type/brand of white bread would you suggest? I think bread can make or break a sandwich. Thank you.
We use Sunbeam bread most of the time….not sure but I think this is a regional bread.
700am and hungrey for a egg sandwich
Wonderful to find your site!
These sound delicious. Different from mine so will try these. Bet they are better than mine.
Angie,
I’m pretty sure that if you had each of these sandwiches in GA at the Masters, that I can garuntee you neither was made with Hellmans. No one in the South makes anything with Hellmans. The mayonaise is Duke’s. Makes a big difference in anything, besides it is just the only mayo used here in the south.
Sorry but Hellmann’s out sells Duke’s by 30-40% in the South. The food stats from the grocery association don’t lie.
I did attend the Masters this year we did try the egg salad and the pimento cheese sandwiches. I will say there was a difference in the sandwichs from years past? But, neither is like the sandwiches I remember from years past? This is just my humble opinion. The Masters would not be the same without one, a tradition….what can I say? Hey guys lets work on the recipe and see if we can improve on these just a little or return to the old formula? Maybe some cheese straws to go with it? Angie
Sorry but the Original Recipe Pimento Cheese used Dukes Mayo. It makes a difference.
Pierce…perhaps Duke’s should be the offical Egg Salad and Pimento Sandwich sponsor at the Master’s. Would be a great advertisement for them. Hint …hint…..Great idea huh…they could have competitions each year crowning a winner of the best sandwiches. Bet they would sale a bunch of mayonnaise. Ship it all over…..the world after that tournament. I get about 70,000 +….. hits a day for over 2 weeks on this post each year!! Hello over there….you a wake…..seize this great opportunity Duke’s. You heard it 1st here…..Smiles Angie
These are my go to recipes for Masters nostalgia. Egg salad recipe is excellent! Thank you for posting them. Never cared much about egg salad until my first trip to Augusta National!
We keep Hellman’s in our home, fell right into our wheelhouse!
We buy Hellman’s… So this falls into our wheelhouse
Thanks….So glad you enjoyed and thanks for your kind words! Made my day! Smiles…Angie
Thank you for sharing your recipes.
If I sign below, will I be signed up for more of your recipes? Do you have a cookbook for sale?
Carolyn, You are so welcome! I do not have a cookbook yet….If you sign up you will get any new post or recipes that are posted. Thanks dear…Angie
I think you are onto something. The winning recipe should be posted on the mayo jar. It would be a huge selling point.
Shelia, I agree with you ~ I would love to host a contest at the tournament. Do a blind taste test with all the different mayos and the real clubs actual recipe……Smiles, Angie
Would love to receive your emails, Angie! I appreciate these two recipes for my favorite sandwiches at The Masters…
Patty, I added you to our email list, thanks for following along.
Smiles, Angie
YUMMY!!!!!!!
Yum!
Thanks…..
I made this egg salad to take to the beach and it was a hit. Now I’ve been asked to make it into finger sandwiches for a baby shower. I’m going to try the pimento cheese also. Thanks!
Marji…..thanks !!! Hope the Pimento is a hit…too!
I am not really sure this is the correct Recipe for the Pimento Cheese, sold at the Masters. I love it myself but I have never tasted worcestershire sauce in it.
There is no onion in either sandwich…would taste it all afternoon!. As for crime frasch…never heard of it until a few years ago…too fancy for good Southern Pimento….I have made these for years, so did my Mother and sister. You can get very good Southern Pimento cheese at Walton Way Deli…the real thing!
Sara,
Crème Fraiche is just sour cream with a little cultured buttermilk added. Sounds very Southern to me. I’m sure you have used those two ingredients in many of your Southern dishes over the years and didn’t realize the French twist to those recipes! The Arcadians have had a great influence on how we eat in the South. Just ask anyone that makes Creole/Cajun food on a regular basis. That’s about as Deep South as you can get.
Yummy – can’t wait to try these!
As a resident of Augusta & having eaten plenty of these sandwiches at the Tournament, I can’t wait to make these recipes! If they taste the same, I’ll be in Heaven!? It’s awful to only be able to get these only 1 week a year. Thank you
Looking forward to trying both recipes. Egg Salad and Piminto Cheese sandwiches are the foods of the south, along with sweet tea and lemon! And I will only use Dukes Mayo. The absolute best.
Lisa, Thanks…I have made it with both ~ had an event. I had to make so many for a photo shoot. I did a blind taste test….fun fact no one got it correct was really pretty funny. But, I like all three Dukes ~ Hellmans ~ homemade. All good ! That would be such a fun fact taste test for them all to do at the Masters….Angie
I worked the Masters with CBS Sports a few times working with the camera crew. On hole 13 which the tee box is away from the crowd I heard Jack and his son talking. His son had pulled out an egg salad and Jack exclaimed- “Egg Salad on Wonder Bread at the National, it doesn’t get any better than that.”
Rodney, Thanks fun little story…and it does’t get any better! Thanks, Angie
please file
This sounds great. Can’t wait to try it.
I use a cheese grater with the eggs. Quick and easy. I do not drain the pimentos either, adds more flavor.
Grace, Yes this is a great way to make the egg salad if you do not want to use the food processor method. Thanks Angie
Two suggestions for the pimento cheese spread: Start with Cabot’s Extra Sharp Cheddar (available in most WalMart grocery departments), and use roasted red peppers frim the pickle aisle. They have much more flavor than pimentos, and it only takes a few minutes to julianne then dice the peppers! I also add sweet pickle relish to my egg salad, but be sure to drain the relish before adding to the mixing bowl. I also add the Dukes mayo a little at a time… sometimes when the humidity is high, the mixture can become “soupy” and you may need to cut back the total mayo.
Roasted red peppers and pimentos are the same thing.
Alyssa, they are the same…thanks Angie
They use Mrs Stratton’s out of Birmingham Al.
I heard that they outsourced it, so that’s the top secret recipe…mrs strattons?
Emily, You are correct they no longer make the sandwiches if you are lucky enough to go to the club for lunch then you can request this….I have had the actual clubs version years ago. They had a local caterer make them in years past for the golf tournament and they are the ones most remember as being so divine. This caterer made them for many,many years. They had a falling out they no longer make sandwiches? I have been told a local church ladies group made them as well….hummm some one that knows please chime in and give us a little more correct history here. The ones they have had the last 2 or three years are not as I or others remember….Thanks Angie
Angie, Its been some time since I was able to go to the Masters, but I still remember they had a chicken salad sandwich. I think I ate 3 of them. Why do I never see a Master’s Chicken Salad Recipe? If you have a good substitute, I’d Love, Love to get it. Thanks. – Hungary in SC.
Randall, I am sorry I don’t but, I will keep my eye open…K! I have never even eaten one due to I can’t get past the egg and pimento heee heee. But, I will ask around and see if I can get the recipe. smiles…Angie
Thanks Angie. I’m a bit of a Chicken Salad nut, but we made your egg salad for watching Sunday’s round. Enjoyed it. Now I have the pimento cheese fixins for later this week.
I would like to subscribe to your emails.
Master’s recipes for egg salad and pimento cheese sandwiches.
You wash a food processor for 6 eggs? You couldn’t dice them with a paring knife or mash them with a fork?
Try using a pastry blender with a small rounded bottom mixing bowl. Great option for chopping/dicing boiled eggs!
Glen, thanks for the idea…believe me the food processor with the pulsing really makes it so fluffy, such an amazing texture. Smiles, Angie
Alyssa, I do ….this gives the eggs such an amazing fluffy texture. This makes the salad so light and airy so wonderful, different than most. Try it and see…promise you will agree then throw bowl and processor knife in the dish washer like I do easy peasy ~ would love to heard your thoughts after trying it ….Angie
I add a bit of sugar to each of these recipes. The rest of the ingredients are great!!!
Alene, Thanks so glad you enjoyed Angie
The egg salad is just excellent! Going to try the pimento cheese next! Can’t wait! Thanks, Angie!!!
Judy, Thanks….so glad you enjoyed it! Smiles Angie
[…] I’ve saved Angie’s Southern Kitchen’s recipe for The Masters Egg Salad and Pimento Cheese Sandwiches. These are two awesome recipes to take on vacation with you this spring or […]
I don’t think Helman’s is used at the Masters in anything. Duke’s Mayo from US Foods or Sysco by the gallons. And pretty sure no onion or vinegar in the egg salad and no sour cream in the pimento cheese. Egg, Mayo, salt pepper =’s egg salad and Cheese, Mayo , pimentos =’s pinemyo cheese. We use the KISS method in the south. Keep It Simple Silly
6 hard boiled eggs makes for how many servings?
Kenneth, 6 eggs makes about 6 sandwiches. But, we here at our house like to be very generous with the egg salad on our sandwiches. We only get 4 sandwiches out of 6 eggs recipe. Really depends on how generous you want to be with the egg salad. I usually make a double batch when making egg salad just to have extra or enough for everyone.
WAY too much Cayenne in the Pimento Cheese recipe for me!
If you don’t want hit or miss pimento cheese, try Pawley’s Island Palmetto Cheese. It is made in South Carolina and now can be purchased at Sam’s Club or at Walmart. Walmart caries the smaller size package as compared to Sam’s family size.
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That must be a misprint. I’m sure you meant Dukes Mayo.
No, I believe most people use Hellmann’s, including the Masters folks.
Love the recipes. Keep me posted.
The Collard Green Soup is the best,and Cow Tongue Sandwich Legendary Chef James Bollie Clark,and Chef Robert/Hash was the Best I had opportunity to work my first Masters in 8th grade,and i decided I want to become a Executive Chef,age 44 I made Certified Executive Chef thanks Augusta National.
I grad.Johnson &Wales 95 had opportunity to work at National up until Zazh Johnson Green Jacket had a chance to cook final Champions Dinner
Looks delicious!!!
What kind of bread is recommended with these sandwiches?
I would say Sunbeam Bread would be best or Wonder Bread if not in your area. Enjoy !!
Thanks so much, Angie! Keep up the great work!
If you grew up in, or around Augusta, in the fifties or sixties, and even the seventies, you didn’t pay attention to what kind of bread your mother was using. Can’t you remember the smell from the Colonial Bakery, daily? Augusta’s very own Colonial Bread. Still the best I ever tasted. Don’t know if Colonial still bakes bread, but their Hot Dog and Burger buns are sold at Sam’s Club
I heard they use Duke’s mayo
I never use any cheese except Cabots, Vermont White Sharp!
Great recipes!! Thanks
Thank you , my two favorits!
I left out the vidalia onion and substituted Duke’s Mayo for Hellman’s. The result was the closest thing to the Masters Egg salad that I’ve found!
Marleen….thanks dear, so glad you liked the Egg Salad…I worked on this recipe a while! Angie