Truffled Egg Salad

Egg salad sandwiches are a staple in our household. In fact, it is one of my favorites sandwiches to make at home. I have found that when I order an egg salad sandwich at a cafe, it is often filled with extra ingredients that take away from the simplicity of this humbly delicious sandwich. This version contains truffle oil (one of my most favorite ingredients, and another staple in our household) which amplifies the flavors and boosts this modest sandwich to a luxurious ranking.

This recipe is also a great way to use up those hard boiled eggs that the Easter bunny leaves!

Truffled Egg Salad

makes 4 sandwiches

for the egg salad

4 eggs

1/2 teaspoon white truffle oil

1 tablespoon Dijon mustard

1/4 cup mayonnaise

freshly ground black pepper

truffle salt (plain Kosher salt is ok to substitute)

for the sandwich

1 loaf crusty French bread

baby arugula

In a medium pot, cover eggs with water. Bring to a boil. Let eggs boil for 1 minute. Turn off heat, cover pot with lid and let sit for 12 minutes. Drain water, peel eggs. Cut 1 egg in half and put the yolk in a small bowl. Add the truffle oil and mash together with the yolk with a fork until oil is completely integrated. Mash the remaining eggs with a fork and stir in truffled yolk. Mix in Dijon and mayonnaise. Add pepper and truffle salt to taste. Divide among 4 slices of French bread, top with arugula and another slice of bread. Serve immediately.

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A lifestyle blog that will inspire you  to enjoy the little luxuries in everyday living
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