Masters Weekend in November continues 2020’s streak of traditions changing. One thing that doesn’t have to change about watching the Masters is the pimento cheese and egg salad sandwiches. Egg salad in November — why not?
Egg salad and pimento cheese can be made many ways, but these two recipes are my personal favorite variations. The egg salad recipe is courtesy of my mom and the pimento cheese, a dear family friend. Feel free to use these as inspiration or follow them exactly.
Pimento Cheese
- November 14, 2020
- 6 sandwiches, cut in half or a bowl full for spreading
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Ingredients
- 8 oz shredded Velveeta
- 8 oz thinly shredded sharp cheddar
- 4 oz thinly shredded pepper jack
- 1 large jar pimentos
- 1 tbsp Worcestershire sauce
- cracked black pepper to taste
- 2-3 tbsp light mayo
Directions
- Step 1
- Mix cheeses and add jar of pimentos (including juice!).
- Step 2
- Add Worcestershire sauce and cracked pepper. Mix together well.
- Step 3
- Start with 1 tbsp of light mayo and incorporate 1 tbsp at a time until you’ve reached desired consistency.
- Step 4
- Enjoy as sandwiches or with crackers!
Egg Salad
- November 14, 2020
- 6 sandwiches, cut in half
- Print this
Ingredients
- 10 eggs, hard boiled
- 1 large green bell pepper, finely diced
- 2 tsp dried mustard
- 1 tsp salt
- cracked black pepper to taste
- 1-2 tbsp light mayo
Directions
- Step 1
- If you’ve boiled your eggs, skip ahead to Step 2. To boil eggs, place 10 eggs in large stock pot and cover with cold water to about 1 inch above the eggs. Place uncovered on high heat and bring to boil. Once boiling, cover and remove from heat. Set timer for 10 minutes. Prepare ice bath to submerge eggs after 10 minutes. Let eggs cool and continue to run cold water over them. The cooler they are, the easier they are to peel!
- Step 2
- Once you’ve boiled and peeled your eggs, roughly diced and place in large mixing bowl. Use a potato masher or pasty cutter to roughly chop the egg in the bowl.
- Step 3
- Finely dice a green bell pepper. Add to chopped egg. Mix.
- Step 4
- Add dried mustard, salt, and pepper. Mix well.
- Step 5
- Start with 1 tbsp of mayo and incorporate each tbsp until you’ve reached desired consistency.
- Step 6
- Enjoy on sandwiches or with crackers!
