Truffle Egg Salad

Truffle Egg Salad is your new easy favourite!

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


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)


  1. Cook the eggs until they are hardboiled and let them cool off.

  2. 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.

  3. 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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