Mustard & Truffle Egg Salad

 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!