Dressed with homemade truffle mayo and seasoned with a touch of fresh herbs and garlic, this gourmet take on egg salad is always a favorite. You can serve this truffle egg salad on soft sandwich bread with crisp lettuce, cheese and a ripe tomato slice, or you can eat it by the spoonful. No judgement here.
Why You'll Love This Recipe
I don’t know if this is weird, but I have a serious obsession with egg salad. If I see an egg salad sandwich on the menu, I have to order it.
I can’t resist that creamy dressing, soft egg white and rich yolk. You bring those three together in one salad, and I’m a happy lady.
Along with my love for egg salad, I can’t resist truffle-flavored anything. Truffle fries, truffle pizza, truffle popcorn —- you name it. I’m all in for truffle.
Obviously, I had to marry the two for one perfect salad, and I’m glad I did. This truffle egg salad is the best recipe I’ve ever tried. For a serious egg salad lover, that’s saying something.
Now let's dive into the step-by-step directions. Of course, we need boiled eggs, so I recommend boiling the eggs ahead of time to give them a chance to chill. If you don't get a chance to do this, you'll just need to chill the egg salad for a bit longer.
Once our eggs are ready, we can start on our homemade truffle mayo. Making our own truffle mayo adds a little extra prep time, but the process is surprisingly easy.
If you're short on time, you can always use store-bought mayo and add truffle oil to taste, but if you can carve out a few extra minutes, I highly recommend making your own mayo. This homemade truffle mayo is what makes this recipe so special, and I'm confident you'll be glad to took the time to do so. Promise.
Oh, and you can make the homemade truffle mayo ahead of time in case that makes life a little easier. I’m all for make-ahead recipes when it comes to entertaining.
To make our homemade truffle mayo, we start by beating an egg yolk, lemon juice, white wine vinegar, salt and a little Dijon mustard. Once that's nice and frothy, we drizzle in just a touch of white truffle oil, whisk it until combined and repeat until we use all the oil.
When adding the oil, it's important to only whisk in a few drops at a time, especially in the beginning. Adding too much oil at once can cause the mayo to separate. After you whisk in about half of the oil, you can start adding more at a time, and the process will start to speed along, but take your time in the early stage. Note below how little oil I added.
You may also notice in the beginning process that the mayo looks like a soupy mess. Don't panic. I promise it'll thicken up if you keep whisking. See?
With our mayo prepared, we're ready to put together the rest of our truffle egg salad by simply mixing in chopped boiled eggs, grated garlic, fresh tarragon and dill. If you made my brown butter mashed potatoes, you know how much I love my ricer. As it turns out, the ricer is also great for chopping eggs and makes the process super quick.
Now give the egg salad a taste and add a little salt only if needed. You can even add a little extra truffle oil if you want to amp up the truffle flavor, though I think it's tasty as is. But, you know, we all have different tastes, so I'm just throwing that out there as an option. We're now ready to dig in and enjoy the best egg salad of our lives. Bliss.
How to Store
If you want to make this truffle egg salad ahead of time, that's not a problem. Just make sure you serve the egg salad within three to five days. Also, be sure to store this truffle egg salad in an airtight container to keep it as fresh as possible.
If you're craving a beer, a biere de garde is a lovely option. Biere de garde is a French farmhouse ale with a strong yeast profile. Those wild terroir notes pair well with truffle, and biere de garde is great with fresh herbs, especially the tarragon.
For a wine pairing, go with an oaked chardonnay. The heavier body of the chardonnay stands up well to the creamy dressing, and you'll love how the oak works with the earthy truffle.
When just any egg salad won't cut it, I hope you try this truffle egg salad. I'm sure you'll love it as much as I do. Please let me know how you enjoyed this truffle egg salad in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Looking for More Salads?
- Herbed bacon macaroni salad
- Burrata and salmon panzanella salad
- Herbed roasted potato salad
- Hawaiian potato salad
Truffle Egg Salad
- Mixing bowl
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 2 teaspoons white wine vinegar
- ¼ teaspoon salt
- ¾ cup white truffle oil see note
- 12 hard-boiled eggs peeled and chopped
- 2 garlic cloves minced or grated
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- In a large mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, white wine vinegar and salt until frothy.
- Drizzle in a few drops of white truffle oil and whisk until combined. Add a few more drops of white truffle oil and whisk. Do not pour in too much truffle oil at once in the beginning, or the yolk mixture could break. After you use about half of the oil, you can start adding a little more at a time.
- Stir in chopped boiled eggs, garlic, tarragon and dill. Taste. If desired, add salt to taste. You can also mix in even more truffle oil if you want a more prominent flavor. Cover and store in the refrigerator until chilled. Enjoy!
- White truffle oil has a more delicate flavor than black truffle oil. If you need to substitute black truffle oil for white truffle oil, I recommend tasting along the way. If you find the black truffle oil starts to get too strong, use canola oil for the remaining oil.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.