TRUFFLED EGG SALAD
Steps:
- Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. Gently lower the eggs into the water and cook for 9 1/2 minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow. Season to taste with truffle salt.
- Remove the crusts from the bread. Toast the slices, then cut in half diagonally. Rub each piece with the garlic clove, then spoon on the egg salad.
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