Friday, April 17, 2020

THE MASTERS EGG SALAD



THE MASTERS EGG SALAD



There is a tradition at the Masters. These are egg salad and chili cheese sandwiches served on good white bread.


INGREDIENTS:
  • 1 Tbsp vinegar
  • 1/8 tsp pepper
  • 1/2 cup diced celery
  • 1/4 tsp onion powder
  • 2-1/2 Tbsp mayonnaise
  • 1/2 tsp salt (or to taste)
  • 6 hard-cooked eggs, diced
  • 1/2 tsp Worcestershire sauce


INSTRUCTIONS:

To cook the eggs: 
  1. 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 1 minute.

To peel:
  1.  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.

To make the egg salad: 
  1. Combine all ingredients and chill. Enjoy your breakfast!