Recipes to make the famous Masters golf tournament egg salad and pimiento cheese sandwiches at home

Good morning, price changers. We’ll start with a question about chicken salad. “I’m tired of the predictable chicken salad,” Mimmy R commented. “I tried the ginger chicken salad at Boathouse and liked it and wonder if anyone has a recipe for chicken salad made with ginger.”

One longtime reader wrote in a response this week: “I’d love to see gluten-free discussed in Fare Exchange. I was diagnosed with celiac disease in my 70s. I haven’t found any good gluten-free bread yet. I miss Niedlov’s bread.”


Gloria Miller had her trusty recipe file on hand when the request came for egg salad and pimiento cheese served on sandwiches at the Masters golf tournament.

The Masters Egg Salad

The key to making an authentic egg salad, just like you would get on the course, is to chop your boiled eggs very small. Then it is important to mix all ingredients until the yellow of the eggs and the mayonnaise form a smooth creamy salad. Of course, if you’ve ever been to the Masters, you know it’s always served on soft white bread.

6 hard-boiled eggs

1/2 cup real mayonnaise

1/8 teaspoon sweet paprika

Chop hard-boiled eggs very finely; the white should be the size of peas or smaller. Combine chopped eggs, mayonnaise, and paprika in a bowl and mix until the egg yolks and mayonnaise form a creamy consistency. Serve on soft fresh white bread.

Source: “Intentional Hospitality”

Pimiento Cheese From the Masters

3 cups grated white Cheddar cheese

2 cups shredded yellow sharp Cheddar cheese

4 ounces crumbled blue cheese

1 cup grated Parmesan cheese

1 (4-ounce) jar sliced ​​pimientos, drained

1 cup light mayonnaise

2 tablespoons Dijon mustard

1 white bread

Combine cheeses, pimientos, mayo and mustard in a food processor and grind until smooth. Cover and let cool. Spread over slices of bread. Makes 4 sandwiches.

Source: “Par 3 Tea-Time at the Masters” by the Junior League of Augusta, Georgia.


Marge Pasch took the bull by the horns and created her own champagne pear vinaigrette for pear salad and kindly shared both recipes.

Pear Salad With Champagne Pear Vinaigrette

1 ripe Bartlett pear, peeled and sliced ​​or cut into bite-sized pieces

Lettuce (Bibb or mixed lettuce) in bite-sized pieces

Gorgonzola cheese crumbles

Walnuts, chopped

Pomegranate seeds (optional)

Champagne Pear Vinaigrette (recipe below)

This salad can be made as a flavored salad with the pear slices on a bed of lettuce or as a mixed salad with the pears cut into bite-sized pieces and mixed with the other ingredients.

Arranged salad: Place pear slices on each salad plate on a nicely arranged bed of lettuce. Garnish with crumbled Gorgonzola to taste, walnuts and pomegranate seeds, if using. Pour about 1 tablespoon or to taste Champagne Pear Vinaigrette over the salad.

Mixed Salad: Combine bite-sized pieces of lettuce, pears, walnuts, gorgonzola, and pomegranate seeds in a bowl. Add enough vinaigrette to moisten and serve. Makes 2 servings.

Mock Trader Joe’s Champagne Pear Vinaigrette

1 (15-ounce) can pear halves, drained; discard liquid (I used Publix pear halves)

5 tablespoons pear concentrate (see Note 1) made from 1 (32-ounce) jar pear juice (I used Publix’s Knudsen Organic Pear Juice)

2 tablespoons water (add more if too thick)

1 1/2 teaspoons Gorgonzola crumbles (Boar’s Head at Publix)

1 tablespoon champagne vinegar

2 tablespoons canola oil

1 tablespoon brown sugar

Pinch kosher salt

1/4 teaspoon xanthan gum (see Note 2)

1/8 teaspoon dried chives (Badia brand, in the Food City Hispanic section)

1/8 to 1/4 teaspoon citric acid (start with a smaller amount and flavor)

2 black pepper

pinch of cinnamon

Note 1: To make pear concentrate, simmer pear juice to about 13 ounces. Cool.

Note 2: Xanthum gum — an emulsifier that helps fuse the ingredients together — can be found in gluten-free food sections at Walmart and some grocery stores near the flours. It’s pricey, so if you have a friend who eats gluten-free, ask for a teaspoon.

Chop pear pieces in a blender, then add 4 tablespoons of pear concentrate and the remaining ingredients. Mix until liquid. Taste on lettuce leaf and adjust ingredients if necessary. Can be stored in the fridge for about a week. I freeze it and remove what I need when making each batch of the vinaigrette.


Here’s another treasure from Rose Secrest’s vast collection.

Flaxseed Crackers

1 cup whole flaxseeds

2 tablespoons black sesame seeds

2 tablespoons of hemp hearts

2 tablespoons whole chia seeds

1/4 cup nutritional yeast

2 cups of water

Bring all ingredients to a boil in a saucepan. Switch off. Let the mixture cool down a bit.

Spread on a baking sheet to 1/8-inch thickness. Bake at 350 degrees for 1 hour. While it cools, you can dust it with more nutritional yeast or any other herb you like.


From Edith Parker Middleton’s extensive “Recipes and Memories” came these flowery ideas.

— Flowers for garnish only: Use edible flowers or herbs for garnish. These include citrus blossoms, apple blossoms, fragrant geraniums, nasturtiums, roses, pumpkin blossoms, violets and pansies. Do NOT eat the following: amaryllis, belladonna, bird of paradise, buckeye, buttercup, caladium, clematis, narcissus, gloriosa lily, hydrangea, iris, lantana, delphinium, lily of the valley, lupine, aconite, narcissus, oleander, poinsettia, rhododendron , star of Bethlehem, sweet pea, tansy and wisteria.

— Candied violets and violets: It is best to collect flowers early in the morning while they are covered with dew. Wash the flowers and dry them on kitchen paper. Separate an egg and lightly beat the white. Using a soft brush, paint the flowers with the beaten egg whites, sprinkle lightly with sugar and place in the sun to dry. When one side of the flowers is dry, flip them over, paint and sugar the other side. Dry the flowers well. Store in an airtight plastic container with paper towels until needed for decorations.

It is safe to eat nasturtiums, pansies, pansies, carnations and marigolds. Nasturtiums or violets are a very attractive addition to a green garden salad in spring.


Fare Exchange is now online for most of us all, as I assume you readers know. One of you wrote: “I miss the Times Free Press when I can get every recipe out of it. Oh well, we old misters will acclimate sooner or later.”

In this you will find the same content, even in a form that is unwelcome to many of you, so I hope the content exceeds the form.

I also hope you will be back soon, say next Wednesday.


— Chicken salad made with ginger

— Tips for living gluten-free

To reach us:

Fare Exchange is an old meeting place for people who love to cook and eat. We welcome your recipes as well as your requests. Be sure to include accurate instructions for every recipe you send, and know that we cannot test the recipes printed here.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

E-mail: [email protected]

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Jane Henegar