Matt Pittman shows you how to make this Ultimate, Loaded Egg Salad Sandwich for The Masters! This ain’t your grandma’s egg salad. This is Loaded Egg Salad, Masters Week style. We took a Southern classic and gave it the full Meat Church treatment. Perfect for pimento cheese sandwiches’ backyard cousin at Augusta.
Check out our pimento cheese recipe here:
Ingredients
- 8oz or one pack smoked and chopped bacon
- 2 stalks minced celery
- ½ C + 2T mayonnaise
- ¼ C minced yellow onion
- 1.5 T sweet pickle relish
- 1.5 T prepared yellow mustard
- 1 T chili garlic sauce (such as Sriracha)
- 1 T fresh chopped dill
- 1 T W sauce
- 2 T chopped green onion
- 1 T pickle juice
- Meat Church Holy Cow to taste
- 12 hard-boiled eggs, grated
- Crust free white bread for serving
Prepare the egg salad
Cook and chop your bacon (we seasoned ours with The Gospel and smoked it), mince the yellow onion, mince the celery, and chop the herbs.
In a large bowl, mix all ingredients except for egg together thoroughly.
Grate your hard boiled eggs into the bowl and fold into the other ingredients. Season with Holy Cow to taste.
Serving
Spread onto crustless white bread and enjoy!
