Masters Week Eats!


It’s Masters Week in my hometown, Augusta, Georgia and I am LIVING for all the classic recipes associated with the greatest golf event of the year! True story: I have lived in Augusta all 27 years of my life, but I have never attended the tournament. I’m always keeping my fingers crossed I’ll win tickets each year! That being said, I love everything that goes along with this event – the people coming to town, the wonderful spring vibe, fun events and of course, the food. Based on tradition, the tournament is known for many simple, southern staples such as the “caviar of the south” (pimento cheese), egg salad sandwiches and SO much more. In the spirit of celebrating this exciting time of year (and not being able to eat the real deal), I took it upon myself to whip up these classic recipes, my own twist included.

These recipes are so perfect, because they only require a few ingredients, a small amount of time and an extra big appetite!


Pimento Cheese

(Note: The traditional tournament item is a pimento cheese sandwich. I opted to serve mine with crostini. Try it both ways or put your own twist on the pimento cheese)

1 lb. shredded sharp cheddar cheese

½ cup mayonnaise

¼ cup sour cream

2 roasted red peppers or ¼ cup pimentos

salt, to taste

¼ teaspoon paprika

1-2 dashes hot sauce

If you’re roasting your own red peppers:

Preheat the oven to 400 degrees. Place the red peppers on a lined baking sheet. Cook for 30-40 minutes (flipping halfway through the cooking time). Remove from the oven and cover with aluminum foil as the peppers cool. Once cooled, peel the skin off the peppers, slice and place in 2 tablespoons of oil.

For the pimento cheese

Drain the peppers and finely chop. Add all of the ingredients to a large bowl and thoroughly combine. Place the prepared pimento cheese in the refrigerator and allow to cool for about an hour. Serve with your favorite crostini, crackers, bread or as a sandwich!


Pesto Egg Salad

(Note: The classic tournament dish is a standard egg salad sandwich. You can opt to replace the pesto with additional mayonnaise or mustard)

6 eggs

2 tablespoons mayonnaise

2 tablespoons fresh or store bought pesto

¼ cup celery, finely chopped

salt/pepper, to taste

Optional toppings for building the sandwich: bread, crispy bacon, spinach, tomato or any other topping of choice.

Begin by placing the eggs in a medium pot. Cover the eggs with cold water and bring to a boil. Once boiling, remove the eggs from heat and allow to sit in the water for 13-14 minutes. Drain the water and run cold water over the eggs to stop the cooking process.

Next, peel the eggs (note: running under water as you peel makes this easier). Once peeled, chop four of the eggs. With the remaining two, reserve and shop the egg whites only. Place the chopped eggs and egg whites in a bowl. Next, add the celery, mayonnaise, pesto, salt and pepper to the bowl. Mix well to combine. Now that the egg salad is complete, it is time to build the sandwich.

Place the egg salad on your choice of bread (pictured is a French roll). I paired mine with bacon, spinach and tomato. The toppings here are endless!

In the spirit of Masters Week in the south – I hope y’all enjoy your taste of these tournament favorites!

Elizabeth Canas