Servings: 6
Ingredients:
- 4 eggs
- 4 tbsp finely chopped onion
- 1 tsp Dijon mustard
- 1/3 tsp black truffle salt
- 2 tbsp olive oil
- 1 tsp fresh lemon juice
- 1/4 tsp ground black pepper
Instructions:
1. Boil the Eggs:
- Place the eggs in a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Transfer the eggs to a bowl of warm water and let them rest for an additional 10 minutes.
2. Peel and Cube the Eggs:
- Peel the eggs and rinse them under cold water to cool.
- Cube the eggs using a knife.
3. Prepare the Egg Salad:
- In a bowl, mash or chop the eggs to your desired consistency.
- Add the finely chopped onion, Dijon mustard, black truffle salt, olive oil, lemon juice, and ground black pepper.
- Mix well to combine all the ingredients.
4. Serve:
- Serve the truffle egg salad with a fresh green salad and toasted bread for a delightful and luxurious meal.
Notes:
- Adjust the seasoning according to your taste preferences.
- For a smoother texture, you can mash the eggs more thoroughly.
- This egg salad pairs wonderfully with various greens and crusty bread.
Enjoy!
