Truffled egg salad recipe with Eggland's Best Recipe
Truffled egg salad recipe with Eggland's Best
I haven't yet found a way of cooking eggs that doesn't agree with me. I like eggs scrambled, poached and fried; hard-boiled, soft-boiled and in omelets; swimming in soup, dressing up fried rice, and whipped into meringues. You could say I'm pretty much a fan of the egg.
But pair a cooked egg with truffles and watch me go from a mere admirer to one of those screaming, crying, quivering, speaking-in-tongues fans you see in the footage of the Beatles' 1965 concert at Shea Stadium. Eggs with truffles take my breath away. Make me forget my name. Could convince me - maybe - to root for the Red Sox.
Which is why, when Eggland's Best gave me a dozen of their beautiful, nutrient-rich eggs as part of the Foodbuzz Featured Publisher program, I knew that I'd be making truffled egg salad.
I've already gone on ad nauseum about my obsession with truffles - the nine-course truffle dinner party last summer, the Oregon truffles that show up at the farmers' market in winter, the risotto with Oregon white truffle oil that makes me swoon. You know I like truffles. I've written a half-dozen truffle recipes in the past year, maybe more.
But let me assure you: This recipe is different. This is a recipe so simple, so elegant, and yet so otherworldly, you will make it the first time and think "How did I not know about this?" And you will immediately put it into rotation, as I have, for cocktail parties, pre-dinner nibbles, or general displays of spousal affection. Does my husband love me more because I make him truffled egg salad? He'll deny it. And yet, and yet, I think it's possible.
Don't worry if you can't afford actual fresh truffles. Neither can I, most of the time. The combination of truffle oil and truffle salt (a combination of sea salt and grated truffle, available at gourmet stores) give the egg salad enough truffle flavor. If you've got canned or fresh truffles, or truffle paste, feel free to add it in. Basically, when it comes to truffles in this egg salad, more is better.
- Truffled egg salad
- 1 dozen eggs, hard-boiled, peeled
- 1/2 cup mayonnaise
- 1/4 - 1/2 cup sour cream or creme fraiche
- 3 Tbsp white or black truffle oil
- 1/2 tsp truffle salt (or to taste - I tend to go heavy with salt, so start with 1/4 tsp first if you like things less salty)
- grated fresh white or black truffle (optional; if you can afford it)
- 2 Tbsp minced chives
Put the eggs in a large bowl and bash them with a potato masher until they're coarsely chopped. Add the mayonnaise, 1/2 cup of the sour cream or creme fraiche, and the truffle oil; mix until evenly blended. If it's not creamy enough, add more sour cream or creme fraiche, a tablespoon at a time, until you get the texture you want. Add the truffle salt, grated truffle if you're using it, and chives, and mix briefly.
Serve on toasted slices of baguette or crackers.