Copycat Masters Egg Salad Sandwich
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.