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