Truffle Egg Salad
Truffle Egg Salad is your new easy favourite!
This truffle egg salad is really good and can be enjoyed for breakfast, lunch in a wrap, salad or on toasted bread (my fave Italian focaccia or rye). It’s an easy favourite for a picnic or when you have a long train ride ahead.
>>Need more eggcelent inspiration? Try out these Turkish Eggs on Toast or spice it up with my Garam Masala French Style Toast!
Truffle Egg Salad
- Prep: 10 min
- Total: 15 min
Vegetables
Ingredients
NOTE: This recipe serves one person. Double the quantities for more egg salad.
- 2 hardboiled eggs
- 2 tbsp truffle mayo (I used Albert Heijn’s brand)
- a pinch of garlic powder
- a few slices of white or brown bread (or your choice of bread)
- salt & pepper to taste
For garnish (optional):
- lettuce of your choice (I had Romaine lettuce)
- Parmesan cheese (grated or thinly sliced)
Instructions
- Cook the eggs until they are hardboiled and let them cool off.
- Roughly cut the eggs into pieces. I like my egg salad chunky but finely cut it if you like a more fine texture. Add the truffle mayo, garlic powder and salt and pepper to taste. You can chill the egg salad in the fridge for half an hour.
- Assemble your egg salad and place a few lettuce leaves on the bread followed by a dollop of egg salad, Parmesan cheese.
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