There’s something undeniably nostalgic about biting into a creamy, tangy Masters Egg Salad Sandwich—like a warm hug from the comfort food gods. This copycat version brings together perfectly cooked eggs, crisp celery, zesty mayo, and a whisper of mustard to recreate that iconic tournament appearance taste. Ideal for a lazy friday night dinner or a grab-and-go breakfast egg salad, it hits all the right notes without fuss. Whether you're enjoying it as a boiled egg salad stand-alone or piling it onto soft bread as the best egg salad sandwich recipe you’ve ever tried, this version stacks flavor, simplicity, and satisfaction.

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Copycat Masters Egg Salad Sandwich

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4 sandwiches (or about 2 cups of salad)

Equipment

Medium saucepan for boiling the eggs. A nonreactive pot helps prevent sulfurous reaction on egg whites.
Ice bath bowl stops cooking instantly so yolks remain creamy, not chalky.
Mixing bowl at least 2-quart capacity. Larger helps when stirring gently but thoroughly.
Rubber spatula or large spoon gentle mixing keeps egg pieces intact for that preferred chopped egg salad texture.

Ingredients

8 large eggs use pastured or free-range for better taste
½ cup mayonnaise use full-fat for keto egg salad recipe or light if preferred
1½ tablespoons Dijon mustard
1 tablespoon yellow mustard
½ teaspoon apple cider vinegar
2 tablespoons finely chopped celery adds needed crunch in chopped egg salad
2 tablespoons finely chopped green onion or chives
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper to taste
Optional: ¼ teaspoon paprika smoked or sweet, for topping
For serving: 8 slices of soft white or wheat bread for egg salad sandwiches recipe, lettuce leaves, or low-carb bread for keto-friendly version

Instructions

Cook the eggs

Gently place eggs in a single layer in a saucepan. Add enough cold water to cover by 1 inch. Bring to a rolling boil over medium heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.

Ice bath

Transfer eggs with a slotted spoon into a bowl of ice water. Chill 5 minutes. This ensures easy peeling and creamy yolks.

Peel and chop

Lightly tap eggs all over and roll to crack shells. Peel under running water. Pat dry, then chop roughly. If you want small bits like chopped egg salad, do finer chop; for hearty chunks, cut into larger pieces.

Combine dressing

In the mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and apple cider vinegar. Stir in garlic powder and onion powder until smooth.

Mix salad

Gently fold chopped eggs, celery, and green onion into the dressing until evenly coated. Season with salt and black pepper to taste. For the best egg salad recipe, adjust vinegar or mustard if you prefer more tang.

Chill (optional)

Cover bowl with plastic wrap and refrigerate 30 minutes to let flavors blend. You can serve immediately for a fresher taste signature to Masters egg salad recipe.

Assemble sandwiches

Lightly toast bread slices. Layer leaf lettuce for moisture barrier. Scoop generous egg salad, then gently press with top slice. Cut each sandwich diagonally to show that creamy filling.

Garnish

Lightly dust the tops with paprika to mimic the iconic Masters blending appearance.

Pairings

Pickles or dill chips: The acidity of pickles cuts through creaminess beautifully.
Coleslaw or leafy salad: A crisp slaw with vinegar balance echoes the tournament concession stand vibe.
Iced tea or lemonade: Refreshing cold drinks complement the rich egg salad.
Chips or kettle-cooked potato chips: Adds extra crunch outside the sandwich comfort zone.
Soup: Tomato bisque or veggie-based broth pairs well, turning this into a lunch meal.

For a low-carb version, swap chips for veggie sticks and use a keto-friendly bun to keep it in the keto egg salad recipe category.

FAQs

1. What type of egg is best—white, brown, farm-fresh?

Brown or white have similar flavor; farm-fresh or pasture-raised eggs tend to have richer tasting yolks and sturdier whites, especially noticeable in boiled egg salad.

2. Can I use egg whites only?

While lower in fat, using only whites makes the texture watery. Best flavor relies on the creamy yolk, especially in a deviled egg salad recipe concept.

3. Is chicken egg salad different from this?

Traditional chicken egg salad uses diced chicken breast alongside eggs. You could add finely chopped cooked chicken to turn this into a hybrid chicken egg salad variation.

4. How do I keep it keto-friendly?

Use full-fat mayonnaise, skip bread in favor of lettuce wraps or low-carb buns. This is already on track as a keto egg salad recipe.

5. Can I turn it into an egg salad dip?

Absolutely! Chill the salad well, serve in a shallow bowl, and surround with crackers or crudités to transform into a flavorful egg salad dip.