Chef Justin Brunson, of Masterpiece Delicatessen in Denver, drew on the classic pairing of truffles and eggs as his inspiration for this egg salad. He serves it between two slices of white bread (toasted on the outside with olive oil and butter) and a piece of crisp romaine lettuce.
Sunset MAY 2012
1. Put eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Remove from heat and let sit, covered, 12 minutes. Drain eggs in a colander, rinse with cold water until cool, and peel.
2. Mash eggs with remaining ingredients, leaving eggs a little chunky.
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