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!
