This is a recipe for the classic lover in us all. Stick to the basics and find that you can add this Egg Salad to almost anything. Looking to add a side to your barbeque menu or want the Egg Salad to be the main event in a sandwich, this simple three-ingredient recipe is versatile enough to accomplish the task.
6 hard boiled eggs
½ cup Duke’s mayonnaise
1/8 teaspoon sweet paprika
1. Chop hard boiled eggs very fine; the whites should be the size of peas or smaller.
2. Combine chopped eggs, mayonnaise, and paprika in a bowl, and mix until egg yokes and mayonnaise form a creamy consistency.
3. Serve on soft white bread.
- From Par 3 Tea-Time at the Masters by the Junior League of Augusta, Georgia