The Masters Egg Salad Sandwich Recipe
I grew up with a simple egg salad that always felt like home, but The Masters Egg Salad Sandwich Recipe brings a subtle, savory twist that makes it stand out. It’s creamy, bright with a hint of vinegar, and rounded out by Worcestershire and onion powder — perfect for a quick lunch, a picnic, or when you want something nostalgic with a small flavor lift. If you like classic sandwiches with a bit of personality, this one’s for you — and it pairs well with crunchy sides like the Chickpea Delight Garden Veggie Sandwich for a full midday spread.
Why you’ll love this dish
This egg salad is straightforward but thoughtfully seasoned. The vinegar keeps the mayonnaise from tasting flat, and Worcestershire adds a background umami note that makes each bite more interesting than plain egg-and-mayo combos. It’s fast, budget-friendly, kid-approved, and easy to scale for a family brunch or potluck.
“Creamy, tangy, and just enough savory kick — this egg salad turned our ordinary sandwiches into a weekday treat.” — A satisfied lunch-maker
Beyond being tasty, it’s a reliable recipe when you need something quick to assemble after boiling eggs. It’s also a great way to use extra eggs after baking or holiday meals. For a classic picnic pairing, consider serving with a chilled potato salad like this Southern Potato Salad with Chives and Paprika.
How this recipe comes together
- Hard-cook a batch of eggs using the gentle boil-and-steep method so yolks stay tender.
- Peel and dice the eggs into a mix of whites and crumbled yolks for texture.
- Stir together mayonnaise, vinegar, Worcestershire, and seasonings until balanced.
- Fold in diced celery for crunch and chill so flavors meld.
- Serve on bread, croissants, or a bed of greens.
This quick overview sets expectations: you’ll spend most of the time waiting for eggs to cool. Active work time is only about 10 minutes.
What you’ll need
- 6 hard-cooked eggs, diced
- ½ cup diced celery (about 1-2 stalks)
- 2½ Tbsp mayonnaise (use light or olive oil mayo to reduce calories)
- 1 Tbsp vinegar (white or apple cider vinegar both work)
- ¼ tsp onion powder
- ½ tsp salt, or to taste
- ½ tsp Worcestershire sauce
- ⅛ tsp pepper
Notes and substitutions:
- Mayonnaise: swap for Greek yogurt (use plain, ~3 Tbsp) for tang and fewer calories.
- Vinegar: lemon juice can be used if you prefer a fresher citrus note.
- Celery: substitute with 2 Tbsp finely chopped pickle or dill for a different crunch.
- Worcestershire sauce: for a vegetarian option, use a splash of soy sauce plus a pinch of sugar.
Step-by-step instructions
- Place eggs in a single layer in a heavy saucepan. Cover with cold water by at least 1 inch. Add 1 tsp salt to the water.
- Leave the pot uncovered and bring the water to a full boil over high heat. As soon as it boils, turn off the heat and cover the pan. Let the eggs sit, covered, for 10 minutes.
- After 10 minutes, remove the lid and run cold water over the eggs for 60 seconds to stop cooking and make them easier to peel.
- Tap each egg gently on the counter and roll to create a crackle pattern. Start peeling at the broad end where the air pocket is. Rinse any shell bits away.
- Dice the peeled eggs — aim for a mix of small chunks and slightly larger pieces so the salad has texture.
- In a bowl, combine mayonnaise, vinegar, onion powder, salt, Worcestershire sauce, and pepper. Taste and adjust seasoning.
- Fold in diced eggs and celery until evenly coated. Cover and chill for at least 30 minutes to let flavors meld.
- Serve chilled on your choice of bread or greens.
Best ways to enjoy it
- Make sandwiches on toasted sourdough or soft brioche with lettuce for crunch.
- Spoon over a bed of mixed greens and add halved cherry tomatoes for a quick lunch salad.
- For a picnic, pack in a cooler with sturdy crackers and sliced cucumbers. Pair with a bright, tangy salad such as this Thai Mango Cucumber Salad for a refreshing contrast.
- Use as a filling for stuffed tomatoes or avocado halves for an elegant, low-carb option.
Storage and reheating tips
- Refrigerate egg salad in an airtight container. It will keep for up to 3–4 days. Always check for off smells before eating.
- Do not freeze mayonnaise-based egg salad; the texture will separate and become watery when thawed. If you need to freeze, freeze the chopped eggs alone and mix with fresh mayonnaise after thawing.
- For safety: keep egg salad chilled below 40°F (4°C) and discard if left out more than 2 hours (1 hour in hot weather). Use clean utensils to serve to avoid contamination.
Pro chef tips
- For easy peeling, use eggs that are a few days old. Very fresh eggs are harder to peel.
- If yolks are chalky, the eggs were slightly overcooked. The boil-and-steep method minimizes that risk.
- Dice the eggs with a sharp knife or an egg slicer for uniform pieces. For creamier texture, gently mash a few yolks before folding.
- Chill the salad for at least 30 minutes to let flavors blend — it tastes better after resting.
- Taste and adjust: start with the listed salt and vinegar, then tweak — a tiny pinch of sugar can balance acidity if needed.
Creative twists
- Curry Egg Salad: add 1 tsp curry powder, chopped scallions, and golden raisins.
- Avocado Egg Salad: substitute half the mayo with mashed avocado for creaminess and healthy fats.
- Dill & Pickle: add chopped dill pickles and fresh dill for a briny lift.
- Spicy Kick: stir in ½ tsp sriracha or a pinch of cayenne for heat.
- Mediterranean: fold in chopped olives, sun-dried tomatoes, and a squeeze of lemon.
Common questions
Q: How long does it take to make this recipe?
A: Active prep is about 10 minutes. Cooking the eggs with the boil-and-steep method takes 10 minutes off-heat plus cooling time (run under cold water for 1 minute). Plan for at least 30 minutes total if you include chilling time.
Q: Can I make this egg salad ahead?
A: Yes — make it up to 3 days ahead and keep it refrigerated in an airtight container. It’s best within the first 48 hours for peak texture and flavor.
Q: Is there a low-fat version?
A: Replace half or all of the mayonnaise with plain Greek yogurt. Expect a tangier, less rich result but still very satisfying.
Q: Can I use store-bought hard-cooked eggs?
A: Yes. Pre-cooked eggs are convenient and fine to use as long as they are handled and refrigerated properly.
Q: What bread works best for this sandwich?
A: Soft white bread, brioche, sourdough, or a sturdy croissant all work well. If you prefer a lighter sandwich, use whole-grain bread or lettuce wraps.
Conclusion
If you want the original source inspiration and more background on The Masters Egg Salad, check out this detailed version at The Masters Egg Salad – Plain Chicken. For another take and serving suggestions from a chef’s perspective, see The Masters’ Egg Salad Sandwich – Good and Good for You™ with Virginia Willis. Both links are great companions as you make this classic, slightly elevated egg salad.
Egg Salad Sandwich
Ingredients
Main Ingredients
- 6 hard-cooked eggs, diced Use aged eggs for easier peeling.
- ½ cup diced celery (about 1-2 stalks) Can substitute with pickles for different crunch.
- 2½ Tbsp mayonnaise Use light or olive oil mayo for lower calories.
- 1 Tbsp vinegar White or apple cider vinegar both work.
- ¼ tsp onion powder
- ½ tsp salt, or to taste
- ½ tsp Worcestershire sauce For vegetarian option, substitute with soy sauce and sugar.
- ⅛ tsp pepper
Instructions
Preparation
- Place eggs in a single layer in a heavy saucepan. Cover with cold water by at least 1 inch. Add 1 tsp salt to the water.
- Leave the pot uncovered and bring the water to a full boil over high heat. As soon as it boils, turn off the heat and cover the pan. Let the eggs sit, covered, for 10 minutes.
- After 10 minutes, remove the lid and run cold water over the eggs for 60 seconds to stop cooking and make them easier to peel.
- Tap each egg gently on the counter and roll to create a crackle pattern. Start peeling at the broad end where the air pocket is. Rinse any shell bits away.
- Dice the peeled eggs — aim for a mix of small chunks and slightly larger pieces so the salad has texture.
- In a bowl, combine mayonnaise, vinegar, onion powder, salt, Worcestershire sauce, and pepper. Taste and adjust seasoning.
- Fold in diced eggs and celery until evenly coated. Cover and chill for at least 30 minutes to let flavors meld.
- Serve chilled on your choice of bread or greens.
