Masterful Meals

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Egg Salad Pimento Cheese

By Danny Spybey

Hello again all my Golfing Foodies. Well the New Year has come and gone and now we are gearing up for a wonderful 2014 Golf Season. About the middle of January I cannot help myself from thinking about the first major of the year. THE MASTERS, of course!!!

When I think of the Masters tournaments many different images come to mind. Azaleas, Dogwoods, Fast Greens, Jack Nicklaus, Egg Salad sandwiches, Pimento Cheese …whaaaaaat??????

That’s right folks, I relate everything to food. These two culinary beauties are a staple at Augusta and here is my take on these national treasures. So get your mixing bowl out and some soft white bread and enjoy the show.

Egg Salad

6 large hard boiled eggs

4 tablespoons mayo

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/2 teaspoon salt

1/2 teaspoon finely grated Vidalia onion

Peel your eggs and place them in the food processor and pulse them a few times around. Try not to over pulse. In a medium bowl mix mayo, vinegar, mustard, salt, and onion. Once this is mixed well, then add the chopped eggs and mix until just combined. Spread on White Bread and enjoy!!!

Pimento Cheese

8 oz grated cheddar cheese- I like a Sharp cheddar

2 oz jar of pimentos, drain very well

1/2 cup of mayo

1 tablespoon sour cream – full bodied (fat free if absolutely ordered by Doctor.)

1 teaspoon finely grated Vidalia onion

1/2 teaspoon cayenne pepper

Dash of Worcestershire sauce

Mix pimentos, mayo, sour cream, onion, cayenne and Worcestershire in a bowl until mixed completely then add your cheese and continue to mixed until combined. Best served after you have chilled it for a couple hours!!!

Danny Spybey is the General Manager and Executive Chef at Stewart Lodges at Steelwood.

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