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.
8 large eggs
1/4 cup mayonnaise
1/4 cup minced red onion
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons high-quality white truffle oil, such as Blis (find online at blisgourmet.com)
1/2 teaspoon kosher salt
1/8 teaspoon pepper
How to Make It
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.
Mash eggs with remaining ingredients, leaving eggs a little chunky.
Masterpiece Delicatessen, Denver
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.