Pimento Cheese, Egg Salad, & Blueberry Muffins
It’s Masters week! With Michael at the practice round today, I have Augusta concessions on my mind. A batch of warm blueberry muffins and a stack of pimento cheese and egg salad sandwiches is all you need from Thursday to Sunday. A tradition unlike any other.
Easy Pimento Cheese
Ingredients
- 1 lb cheddar cheese, freshly grated
- 1/2 cup plus 2 tablespoons mayonnaise
- 4 oz (1 small jar) diced pimentos , well drained
- 2 tablespoons chopped chives
- 1/2 teaspoon smoked paprika
- garlic salt
- black pepper, freshly ground
Instructions
- Combine all the ingredients in a medium mixing bowl and stir to combine. Season with garlic salt and pepper and enjoy!
Dilly Egg Salad
Ingredients
- 1 dozen eggs
- 1 rib celery (use the leaves too!), very finely diced
- 1 scallion, white part only, minced
- 1 tbsp yellow mustard
- 1/2 cup mayonnaise
- ¼ cup pickle relish, drained or chopped pickles
- 2 tbsp fresh dill, chopped
- pepper, to taste
Instructions
- Bring a pot of water to a boil and gently lower the eggs into the water with a spoon. Boil for 11 minutes and then drain off the hot water and shake the pan vigorously to crack the eggshells. Add ice water to the pot and allow eggs to cool before peeling.
- Chop or dice the eggs (a pastry cutter works beautifully) into a large bowl and add the remaining ingredients, stirring to combine. Serve with crackers or on sandwiches.
Perfect Blueberry Muffins
Ingredients
- 1 stick butter, melted and cooled
- 2 eggs
- 1/2 tsp almond extract
- 2/3 cup granulated sugar, plus 2 tbsp for sprinkling muffins
- 1/2 cup milk
- 1/2 tsp salt
- 2 cups flour
- 2 tsp baking powder
- 2 cups blueberries
Instructions
- In a small bowl, whisk together the cooled melted butter, eggs, almond extract, and sugar to combine. Add the milk and whisk until smooth. In a medium bowl, whisk together the salt, flour, and baking powder. Add the liquid ingredients to the dry and stir to combine, but do not overmix. Fold the blueberries into the batter with a spatula. Using a scoop, divide the batter amongst the 12 wells of a greased muffin tin. Sprinkle the tops with additional sugar and bake for 20-25 minutes, until the tops are golden brown and crackly and a toothpick inserted in the center of a muffin comes out clean.
