The Easter holiday has passed, and we found ourselves with more hardboiled eggs than we knew what to do with. There are only so many times I can peel one and eat it with salt and pepper; I needed to find a creative way to use up our holiday leftovers. This truffled egg salad recipe is inspired by Jackie and the love she has for truffles. She has created a truffle lover in me as well.
Truffles are a delicacy that will make any mushroom lover (like me) swoon. Their rich flavor is unmistakable. There is nothing like a tiny amount freshly shaved over buttered pasta. Real truffles are very pricey and difficult to find, however, so we rely on smooth tasting truffle oil, which provides loads of flavor at an affordable price. Truffle oil is a great compliment for egg salad; the flavors blend well, and the finished product is not oily in consistency.
We served our truffled egg salad two ways: on mini slider buns (as a traditional option), and on crunchy Belgian endive (for a more modern twist). The crunchy endive makes for a great vessel for this special egg salad; I think it is a great menu idea for a Sunday brunch or a bridal shower. The addition of freshly shaved parmesan gave our egg salad an authentic Italian flare. I really like the way this recipe came out. For the first time, I actually wish I had more leftover Easter eggs.
- 8 hard-boiled eggs
- ½ C mayonnaise
- 2 tsp Dijon mustard
- ¼ C Truffle Oil
- ¼ C diced red pepper
- Parmesan Cheese for shaving
- Chives (for garnish)
- Belgian endive leaves
- Mini slider buns
- Salt and Pepper
- Peel and rinse all eggs
- Dice eggs and place in medium mixing bowl.
- Add mayo, mustard, truffle oil, diced pepper and salt and pepper and mix gently until well combined.
- Wash and separate Belgian leaves and fill with egg salad and shave fresh parmesan cheese over the top.
- Garnish with chopped chives.
- Serve on Slider Buns with your favorite toppings.