This truffle egg salad is really good and can be enjoyed for breakfast, lunch in a wrap, salad or on toasted bread (my fave Italian focaccia or rye). It’s an easy favourite for a picnic or when you have a long train ride ahead.
>>Need more eggcelent inspiration? Try out these Turkish Eggs on Toast or spice it up with my Garam Masala French Style Toast!
Truffle Egg Salad
Ingredients
- 2 hardboiled eggs
- 2 tbsp truffle mayo I used Albert Heijn’s brand
- a pinch of garlic powder
- a few slices of white or brown bread (or your choice of bread) or your choice of bread
- salt & pepper to taste
For garnish (optional)
- lettuce of your choice (I had Romaine lettuce) I had Romaine lettuce
- Parmesan cheese (grated or thinly sliced) grated or thinly sliced
Instructions
- Cook the eggs until they are hardboiled and let them cool off.
- Roughly cut the eggs into pieces. I like my egg salad chunky but finely cut it if you like a more fine texture. Add the truffle mayo, garlic powder and salt and pepper to taste. You can chill the egg salad in the fridge for half an hour.
- Assemble your egg salad and place a few lettuce leaves on the bread followed by a dollop of egg salad, Parmesan cheese. If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!