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Ingredients
8 eggs
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
Truffle salt, to taste
8 slices white sandwich bread
1 clove garlic
Preparation
- Step 1
Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. Gently lower the eggs into the water and cook for 9 ½ minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow. Season to taste with truffle salt.
- Step 2
Remove the crusts from the bread. Toast the slices, then cut in half diagonally. Rub each piece with the garlic clove, then spoon on the egg salad.
Private Notes
Comments
Truffle oil, mayo and truffle salt takes this egg salad over the top. I added minced red onion - so good!
Truffle oil, mayo and truffle salt takes this egg salad over the top. I added minced red onion - so good!
Added a scant amount of truffle oil to olive oil. Came out great. I only used two eggs and just ball parked the rest. Even better than truffled deviled eggs because the garlic adds zing.