The Masters' egg salad, pimento cheese

Posted 4/23/22

I adore eggs cooked in pretty much any fashion: fried, soft-boiled, hard-boiled, scrambled, coddled, or poached. And, I like eggs benedict style, in a salad (hard-boiled or soft as in Salade …

This item is available in full to subscribers.

Please log in to continue

Log in

Don't have an ID?


Print subscribers

If you're a print subscriber, but do not yet have an online account, click here to create one.

Non-subscribers

Click here to see your options for becoming a subscriber.

Click here to create a free account which will allow access to 5 stories every 30 days.

X