Description
Recreate the beloved Masters egg salad recipe with just eggs, mayo, paprika, and salt. Creamy, simple, and loaded with Southern charm .
Ingredients
Scale
- 12 large eggs
- 1 cup Duke’s mayonnaise
- 1/4 tsp sweet paprika
- Salt to taste
- 12 slices fresh white bread
Instructions
- Place eggs in a pot of cold water.
- Bring to a boil, then cover and remove from heat.
- Let sit for 12 minutes, then cool in an ice bath.
- Peel and finely chop eggs into pea-sized pieces.
- Mix chopped eggs with mayo and paprika.
- Add salt to taste and stir until creamy.
- Scoop 1/3 cup egg salad onto one slice of bread.
- Spread evenly and top with another slice.
- Cut into triangle halves and serve.
Notes
- Use older eggs for easier peeling.
- Duke’s mayo is key for the authentic Southern flavor.
- Serve on soft white bread only.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Sandwich
- Method: Boiled, Mixed
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 sandwich
- Calories: 515
- Sugar: 1g
- Sodium: 601mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 29g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 343mg