White Truffle Egg Salad

Name: White Truffle Egg Salad
Total time: 30 min
Yield: Makes 2 cups
Ingredients: 8 large eggs; ¼ cup mayonnaise; ¼ cup minced red onion; 1 tablespoon capers, rinsed and chopped; 1 ½ teaspoons high-quality white truffle oil, such as Blis (find online at blisgourmet.com); ½ teaspoon kosher salt; .13 teaspoon pepper

3 Ratings
1 Review

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.

By Justin Brunson

This Story Originally Appeared On sunset.com

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Laurie Smith

Recipe Summary

total:

30 mins

Yield:

Makes 2 cups

Ingredients

8 large eggs
¼ cup mayonnaise
¼ cup minced red onion
1 tablespoon capers, rinsed and chopped
1 ½ teaspoons high-quality white truffle oil, such as Blis (find online at blisgourmet.com)
½ teaspoon kosher salt
.13 teaspoon pepper

Directions

Step 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.

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Step 2

Mash eggs with remaining ingredients, leaving eggs a little chunky.

Source

Masterpiece Delicatessen, Denver

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White Truffle Egg Salad

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Recipe Summary

Ingredients

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White Truffle Egg Salad

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Recipe Summary

Ingredients

Directions

Source

Reviews (1)

All Reviews for White Truffle Egg Salad