You may also like
Categories:Viewed: 3 - Published at: 9 years ago
Ingredients
- 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
Method
- 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.
