Pimento Cheese Egg Salad

The Masters Pimento Cheese Egg Salad

The Masters Pimento Cheese Egg Salad - the best of both worlds! Can't decide which Masters sandwich is your favorite? Combine them both into one! Seriously DELICIOUS!! Hard boiled eggs, mayonnaise, vinegar, celery, onion powder, Worcestershire sauce, cheese, pimentos. This stuff never lasts long in our house!

t decide which Masters sandwich is your favorite Pimento Cheese Egg Salad

Pimento Cheese Egg Salad is perfect for watching The Masters

The two most famous sandwiches at the Masters golf tournament are the Egg Salad Sandwich and the Pimento Cheese Sandwich. It is really hard to choose a favorite. They are both so good in their own right. Since we can never pick a favorite, I decided to combine the two sandwiches into one. Behold Pimento Cheese Egg Salad!

Pimento Cheese Egg Salad is two Augusta favorites in one

This Pimento Cheese Egg Salad is CRAZY good! Perfect for watching the tournament this week. It is seriously the best of both worlds. Creamy, cheesy and dreamy. You might want to double the recipe. I made a batch last week and it didn't last long. We actually ate this for lunch and dinner the same day. SO good!!! I have a double batch in the fridge right now. Hopefully it will last us through Sunday.

What goes with Egg Salad

We love to eat this Pimento Cheese Egg Salad on toasted bread with some chips.

Here are a few other side dish options:

Crunchy Romaine Toss
Grilled Corn Salad
Greek Pasta Salad

Check out our other Masters recipes-->
http://www.plainchicken.com/search/label/masters

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Entree, Sandwich

American

Yield: serves 4 to 6Author: Stephanie

Pimento Cheese Egg Salad

prep time: 10 minscook time: 5 minstotal time: 15 mins

ingredients:

6 hard-cooked eggs, diced
1/2 cup diced celery
2-1/2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp Worcestershire sauce
1/8 tsp pepper
1 cup shredded cheddar cheese
1 (4-oz) jar diced pimentos, drained

instructions:

To cook the eggs: Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute.
To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
To make the egg salad: Combine all ingredients and chill.

NOTES:

You can also make the hard boiled eggs in the Instant Pot. Here are the instructions: You can make Pimento Cheese Egg Salad a day or two in advance and store covered in the refrigerator.

Use Duke's Mayonnaise for a low-carb dish.