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I love golf. But more importantly, I love any excuse to get the crew together and enjoy good food, good drinks and great company. The Masters is a perfect reason to load up the island with tasty treats and gather friends around the big screen, and boy, what a Masters it was - way to go Sergio.
While the golf is obviously the highlight of the weekend, the concessions are a close second - and leading the way is the $1.50 pimento cheese sandwich. Golf.com highlights this classic and shares a fabulous recipe for a Pimento Cheese Sandwich, Masters style. Their recipe looks incredible and will certainly be my go to for sandwiches, but for deviled eggs something more simple will do.
Deer Run Golf Club in Victoria, Minnesota, actually reminded me of this Pimento Cheese Masters tradition as they offer $1.50 sandwiches all weekend during the tournament. Such a simple sandwich, but such a treat - only offering it one weekend a year certainly makes it a novelty. I talked to Heidi Breen, their fabulous food and beverage manager, and she filled me in on how they go about making this southern classic, and with that I was ready to get to it.
Masters Sunday came and I awoke like a kid on Christmas morning. I got the eggs boiling and the rest of my appetizers in the works. I made my pimento cheese, put most of it in a bowl to serve with crackers but reserved a generous cup for my deviled eggs. Continue on for the recipe but don't forget to also check out the entire Masters Party Spread, here.
For the Pimento Cheese
8 oz finely shredded sharp cheddar cheese
4 oz softened cream cheese
4 oz jarred diced pimento
3 T mayonnaise
2 T chopped chives (plus more for topping)
pinch of red pepper flakes
salt & pepper to taste
For the Deviled Eggs
9 hard-boiled eggs (you really only need 8, but I like to make an extra in case one gets ruined in the peeling process - or you just need a little taste-test prior to serving!)
3 T mayonnaise
Extra chopped chives for topping
1 thinly sliced jalapeno
Combine ingredients for Pimento Cheese in a medium-sized mixing bowl. Transfer all but 1 heaping cup of the mixture to a serving bowl, cover and chill until ready to serve with crackers.
Once hard boiled eggs have cooled, peel and cut in half. Remove yolks and add to the reserved cup of pimento cheese mixture in the mixing bowl. Add mayonnaise and mix until well combined, breaking up yolks.
Spoon mixture into eggwhites and top with chopped chives and a thin ring of jalapeno (or offer jalapeno rings on the side for those who want the added kick). Place on serving tray and serve right away or cover and chill until ready to serve.
Makes: 18 deviled eggs.
Time: 30 minutes