So which really came first? The chicken or the egg? I’m probably not the best person to ask as I just throw them both in a frying pan with no regard to the winner of that age old debate.
Eggs are one of my favorite foods. I love them scrambled, boiled, over easy, sunny side up, fried, with cheese and especially on a sandwich. It seems the culinary world has caught on to the general population’s love affair with eggs as they are now turning up prominently placed on top of the most odd dishes.
Even as a baked potato topping.
See, I don’t lie. It’s CRAZY y’all! Personally, for today, I’ll just take my eggs in the form of egg salad. The only crazy thing we’re going to do is add a little White Truffle Oil to enhance to richness of the salad. Looking at all of these other options, I think my recipe is unusually normal 🙂
White Truffle Egg Salad with Fresh Cracked Pepper
- 1 dozen eggs, boiled and peeled
- 2/3 cup Mayo or Miracle Whip
- 1 1/2 tsp. GOOD white truffle oil
- 1/2 tsp. salt
- 1/2 tsp. fresh Cracked Pepper
Mash eggs well. Some use a fork, others a potato ricer, but I prefer an old fashioned potato masher. Any way you can mash them is fine. I also prefer my egg salad a little on the chunky side, but you can mash according to your preference. In a small bowl whisk remaining ingredients well. Toss with mashed eggs and chill. You can serve on a bed of lettuce with an extra drizzle of Truffle oil, with toast points, crackers or on a sandwich. My absolute favorite egg salad sandwich is served on a croissant with prosciutto, ham or roast beef.
Tip: The perfect hard boiled egg boils for right at ten minutes. For an easy peel, place just boiled eggs in an ice bath, allow to cool, then peel immediately.
Life is too short to eat ugly food y’all.