Mustard & Truffle Egg Salad

  • Aug, 25 , 22
  • Shuli Madmone


(Serves 6)

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


Place eggs in a saucepan and cover with water. Boil for 10 minutes then transfer to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes. Peel and rinse eggs under cold water to cool; cube the eggs using a knife.


Mash or chop the eggs in a bowl, then add the chopped onion, mustard, truffle salt, olive oil, lemon juice and black pepper. Mix well and serve with fresh green salad and toasted bread.