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White Truffle Egg Salad

Makes 2 cups

Total Time
30 mins

Chef Justin Brunson, of Masterpiece Delicatessen in Denver, drew on the classic pairing of truffles and eggs as his inspiration for this egg salad. He serves it between two slices of white bread (toasted on the outside with olive oil and butter) and a piece of crisp romaine lettuce.

su-White Truffle Egg Salad

Photo: Laurie Smith
 8 large eggs
 1/4 cup mayonnaise
 1/4 cup minced red onion
 1 tablespoon capers, rinsed and chopped
 1 1/2 teaspoons high-quality white truffle oil, such as Blis (find online at
 1/2 teaspoon kosher salt
 1/8 teaspoon pepper
Step 1

Put eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Remove from heat and let sit, covered, 12 minutes. Drain eggs in a colander, rinse with cold water until cool, and peel.

Step 2

Mash eggs with remaining ingredients, leaving eggs a little chunky.

Nutrition Facts

Servings 0