All this watching of the Masters in Augusta makes me 1) want to play golf, even though I’m terrible at it, and 2) eat pimiento cheese and egg salad sandwiches all day long. I’ve never been to Augusta National, but it is at the top of my bucket list. Until then, I can wear my Masters green and sip out of these Masters cups, I suppose.
Wheat has gotten tickets to the practice round with his friends the past couple of years, so we have a seemingly-never-ending supply of the tell-tale plastic cups. Hopefully I’ll get to go one day so I can contribute to our collection.
I couldn’t resist throwing together some egg salad while watching on Saturday. It was delicious! I know this isn’t actually the recipe they use – I hear Augusta National’s recipe is super simple: eggs, mayo, S&P. I used the kitchen sink method, however, and it worked out splendidly.
Masters Egg Salad
– 6 hard boiled eggs, chopped
– 2 tablespoons Duke’s Mayo
– 1 tablespoon pickle relish
– 1/2 teaspoon onion powder
– 1 tablespoon rice wine vinegar
– splash Worcestershire sauce
– salt and pepper to taste
Mix it up and enjoy! Best served on old fashioned white bread and cut into four small triangles.
I’m still pulling for our Panhandle boy, Bubba Watson, on this final round.
Cheers, and Happy Masters Sunday!