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This Masters Egg Salad recipe takes a classic favorite and elevates it with fresh herbs, a hint of tang, and the perfect creamy balance. It’s way better than the original! Every bite is creamy, flavorful, and just the right mix of smooth and crunchy. All you need is a pot to boil the eggs in and a bowl to mix up the salad. This one is super easy!
Lucy’s notes
Testing results for masters egg salad
- The original egg salad sandwiches that you get at the tournament are tastelessly basic: just eggs, mayonnaise, salt, and pepper. Like the pimento cheese that’s served during one of the biggest golf events of the year, it’s pretty bland and blah.
- I made this recipe using a handful of chopped fresh herbs, a little extra mustard for flavor, and dill pickle relish and celery for crunch. It is so good!
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
8 large eggs, hard-boiled
¼ cup mayonnaise
2 tablespoon Greek yogurt
2 teaspoon spicy brown or Dijon mustard
2 teaspoon lemon juice or pickle brine
2 tablespoon sour pickle relish
½ -1 stalk celery, finely diced about 2 tablespoons
1/2 teaspoon kosher salt (plus more to taste)
½ teaspoon smoked paprika
¼ teaspoon granulated garlic
1 tablespoon fresh chopped dill
1 tablespoon fresh chopped chives
Freshly ground black pepper
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Masters Egg Salad
Ingredients
- 8 large eggs, hard-boiled
- ¼ cup mayonnaise
- 2 tablespoon Greek yogurt
- 2 teaspoon spicy brown or Dijon mustard
- 2 teaspoon lemon juice or pickle brine
- 2 tablespoon sour pickle relish
- ½ -1 stalk celery, finely diced about 2 tablespoons
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped chives
- Freshly ground black pepper
Instructions
- Bring water to a boil and gently lower eggs in a single layer.
- Continue to boil 10 minutes, then plunge directly into ice water.
- When the eggs are completely cooled, gently peel off the shell. Peel under running water or in a bowl of water.
- Tap the eggs on the board, and rolling them gently on the cutting board helps the shells come off cleanly.
- Cut eggs in half and separate the yolks into a bowl, and mash until smooth
- Mix in mayo, yogurt, mustard, lemon juice, and salt. Stir in relish, celery, spices, and herbs.
- Chop the whites into medium-small dice (about ¼-1/2 inch) and fold them in gently.
- Chill 1 hour, taste, and adjust seasoning before serving.
Notes
- Boil the eggs for 10 minutes to keep the yolks creamy rather than chalky. Starting eggs in boiling water (instead of cold water) helps prevent overcooked yolks. Place in a single layer
- An ice bath immediately stops carryover cooking and prevents the green ring around the yolk.
- I like adding Greek yogurt for extra tang and to lighten the egg salad without sacrificing creaminess. Not too much or it will break down over time and make the salad watery. All mayo may be substituted.
- Chilling the egg salad before consuming allows all the flavors to come together
- After separating the yolks, mash them before adding the wet ingredients for a smoother texture. For an ultra-smooth texture, press the yolks through a fine-mesh sieve before mixing.
- Finely dicing the celery ensures a crunchy texture without overpowering it.
Chop egg whites into medium-small dice, not too small, so the salad isn’t pasty, and not too large so it holds together. Avoid using a food processor; instead, chop the whites by hand. - Any eggs will work, but with a recipe this simple, high-quality eggs make a difference in flavor.
- Fold whites in last to keep it fluffy.
- Best way to serve Sandwiches or wraps, On toast or crackers, or Scooped with veggies
