Every spring, when I was a little girl my mother would take me to The Masters. We would walk the course for hours. I was taught to stand still when the golfers were putting and to only speak quietly in my “indoor voice.”
Not a single blade of grass was out of place. The greens were tightly shorn and undulated like velvet. I was in awe of the church-like atmosphere and the beauty of the well-manicured gardens.
After a few hours, we would pick up Egg Salad sandwiches, crisply wrapped in green waxed paper for lunch at one of the concession stands and sit on an adjacent bench to enjoy our simple feast.
Creamy diced eggs combined with mayonnaise and served on fluffy white bread. Later in the afternoon, we’d walk back towards the clubhouse claim our spot at the 18th hole, and watch the golfers come in to end their day.
The Augusta National Golf Club
The Augusta National is one of the world’s most beautiful golf courses. The fairways are punctuated with majestic pines and banks of azaleas surround the emerald-hued greens. Each hole is named for a plant or shrub — for example, Number 3 is called Flowering Crab Apple. Number 16 is called Redbud, and perhaps most famous of all is Number 13, known as Azalea.
Mama used to cut class in the late 50s and jump the back fence to be a part of Arnie’s Army, the legendary golfer Arnold Palmer’s hordes of fans. A cousin on my grandfather’s side worked at the Augusta National. I remember as a child not understanding why he mowed grass when all my father’s friends wore suits and worked in an office. Later, I realized he was the Assistant Superintendent of the Augusta National, effectively the VP of those famous greens.
Flowers at The Augusta National
Vibrant shades of green are interrupted by vibrant bursts of red, white, pink, and coral azaleas. It’s long been rumored that the groundskeepers ice or heat the azalea bushes in the weeks preceding The Masters to ensure they will be at full peak during the tournament. It’s a solid fact that the ponds are dyed dark blue for optimal reflection of the powder blue skies and that the snow-white sand is pure ground quartz.
Masters Egg Salad Sandwiches
After years of being made offsite and brought in, the famous Egg Salad Sandwich is now produced onsite at the Augusta National. The recipe is still top secret, and even with most sports concessions prices through the roof, the price remains less than $2.00.
The Masters’ Egg Salad Sandwich is as legendary as the greens. Thanks for reading! For other great EGG recipes take a look HERE.
Bon Appétit Y’all!
Virginia Willis
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The Masters' Egg Salad Sandwich
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise, or to taste
- 1/4 teaspoon sweet paprika
- Coarse salt and freshly ground white pepper
- 8 slices white sandwich bread, cut ½ inch thick
Instructions
- Place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat. (You will see bubbles around the sides of the pot.) Remove from the heat, cover, and let stand for 10 minutes for slightly soft eggs (for egg salad), or 12 minutes for firmer eggs (for deviled eggs and such). Drain the eggs and rinse them under cold running water. Let cool completely.
- To peel the eggs, tap each egg gently on the counter or sink all over to crackle it. Roll the egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
- Halve the eggs and place in a bowl. Using a pastry blender or a fork, mash the eggs until slightly coarse. Add the mayonnaise and sweet paprika to the mashed eggs; season with salt and white pepper. Stir to combine.
- Place 4 slices of the bread on a clean work surface. Divide the egg salad equally among the bread. Top with the remaining 4 slices of bread. Using a serrated knife, halve on the diagonal. Serve immediately.
Nutrition
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Lost me at watercress. I don’t recall that on the Egg salad sandwiches in the National.