TRUFFLED EGG SALAD & MIXED HERB CROSTINI

An egg salad is a simple recipe to throw together, but what makes this salad more luscious and decadent than others is that the eggs are cooked till just set and cut chunky, not mashed. 

The result is a gourmet egg salad that is chunky, textural, herbaceous and packed full of flavour.

Add a splash of White Truffle Oil to take your delicious egg salad to the next level.

Ingredients you will need:

20ml PS.Cafe White Truffle Oil

4 slices of Sourdough

8 large eggs (room temperature)

80g Japanese mayonnaise

20g whole grain mustard

20g basil (thinly sliced)

10g chives (cut into 1/2 inch sticks)

5g dill (picked and roughly chopped)

1 teaspoon fresh lemon juice

Extra virgin olive oil (for drizzling)

Sea salt

Freshly cracked pepper

Step 1

Bring a pot of water to boil. Use a table spoon to gently submerge all 8 eggs into the pot. Boil for 8 minutes and remove the eggs from pot. Run under tap water to cool the eggs and peel them. With a knife, cut the eggs into segments and place them in a mixing bowl. The yolks should be just set and still orange in the center.

Step 2

Add the truffle oil, mayonnaise, whole grain mustard, prepared herbs, lemon juice and olive oil. 

Mix it all together and season to taste with sea salt and freshly cracked black pepper. Be careful not to over mix the salad and mash up the eggs, it is meant to be chunky.

Step 3

Toast a slice of sourdough, spoon a large dollop of egg salad on top, add a few cherry tomatoes and drizzle with extra virgin olive oil. Season with sea salt and freshly cracked black pepper.

Enjoy!

#pscafeathome