Masters Egg Salad Sandwich
This classic sandwich tastes just like the infamous Masters Egg Salad Sandwich served at Augusta National!
- 5 eggs
- ½ cup mayonnaise
- ½ tsp mustard
- dash onion poweder
- dash salt
Boil and peel eggs. Chop eggs until desired consistency. You may use a mini-food processor if you want the egg salad smooth.
Place chopped eggs in a medium size bowl. Add mayonnaise, and mustard. Stir well until the ingredients are incorporated into the eggs.
Add a dash of onion powder (or to taste) and a dash of salt. Stir well.
Spread on fresh slices of white bread. Serve immediately. Yields 2 ½ cups of egg salad.
Calories: 154kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 169mg | Sodium: 235mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 290IU | Calcium: 29mg | Iron: 0.8mg