Truffle Egg Salad

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.

Course Salads

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 450kcal

Author Amanda McGrory-Dixon

Equipment

Mixing bowl

Ingredients

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

Instructions

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!

Notes

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.

Nutrition