Best Truffled Egg Salad Recipes

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TRUFFLED EGG SALAD TEA SANDWICHES



Truffled Egg Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 16 tea sandwiches

Number Of Ingredients 16

8 large eggs
1/4 cup mayonnaise
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 tablespoons finely chopped chives
1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani
Kosher salt
Ground white pepper
8 slices square, firm white bread
8 large eggs
1/4 cup mayonnaise
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 tablespoons finely chopped chives
1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani
Kosher salt
Ground white pepper
8 slices square, firm white bread

Steps:

  • Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
  • Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
  • Cut the crusts from the bread and set aside for another purpose.
  • Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
  • Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
  • Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
  • Cut the crusts from the bread and set aside for another purpose.
  • Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

TRUFFLED EGG SALAD



Truffled Egg Salad image

Provided by Amanda Hesser

Categories     easy

Time 20m

Yield Serves 4

Number Of Ingredients 7

8 eggs
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
Truffle salt, to taste
8 slices white sandwich bread
1 clove garlic

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.

TRUFFLED EGG SALAD TEA SANDWICHES



Truffled Egg Salad Tea Sandwiches image

How to make Truffled Egg Salad Tea Sandwiches

Provided by @MakeItYours

Number Of Ingredients 1

8 large eggs1/4 cup mayonnaise3 tablespoons chopped scallions, white and green parts (about 2 scallions)1 1/2 tablespoons finely chopped chives1 teaspoon high-quality white truffle oil, such as Sabatino or UrbaniKosher saltGround white pepper8 slices

Steps:

  • Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl. Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste. Cut the crusts from the bread and set aside for another purpose. Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches. Cook's Note: You can find truffle oil in gourmet shops and in higher-end grocery stores.

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