Masters Inspired Shrimp and Egg Salad

When I think of the Masters I automatically think of pimento cheese and egg salad sandwiches on soft white bread wrapped in signature green plastic wrap. I do not know a thing about golf, but I do love to eat!! Thankfully this sought after event has corresponding cookbooks. I grew up perusing my mother’s cookbook collection which included the first two of the Tea Time at the Master’s cook books. I loved the dog eared copies with my mother’s handwritten notes. She used a number scale to rate the recipes she liked and some even included in parentheses “Eddy Likes”, for recipes that my Daddy particularly loved. I received the last in the series, Par 3, as a graduation gift. I loved the fun brunch recipes and new versions of old favorites. I wanted to create a fun blog recipe as a nod to the Masters. I knew I had to do a take on a classic and you can’t get more classic than egg salad. I added shrimp to a basic egg salad recipe and spiced it up a bit with sriracha. I also love the addition of dill. I hope this recipe garners a 10 rating in your arsenal of favorite recipes.


  • 4 c Shrimp (boiled and chopped)
  • 4 stalks Celery (chopped)
  • 3 Green Onion (chopped)
  • 12 Eggs (boiled and chopped)
  • 1 tsp Old Bay
  • 1/2 tsp Dill
  • 2 Tbs. Sweet Relish
  • 1 Tbs. Sriracha
  • 1 c Dukes Mayo

Combine all ingredients and chill until ready to serve. Serve alone atop a bed of greens, as a dip with crackers, or on a buttery toasted croissant.

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