Today, I was craving an egg salad sandwich from my favorite lunch spot, Masterpiece Delicatessen in Denver, CO. So, I decided to create my own, lightened up version! Although it’s early in the truffle season, I’m a big fan year-round!
White Truffle Egg Salad
- 2 large eggs
- 4 large egg whites
- 2 tablespoons light mayonnaise
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 teaspoon white truffle oil
- 1/2 cup arugula
- 1 Roma (plum) tomato, sliced
Preheat oven to 325 degrees. Place eggs on the middle rack, with a pan underneath on the lowest rack. Bake the eggs for 25-27 minutes. Once cool, peel the eggs and discard four of the yolks. Chop the eggs and egg whites and place in a bowl.
Add the onion, celery, mayonnaise, truffle oil, salt, and pepper.
Toast wheat bread. Top with arugula (I bought mine from the Green City Market), tomato slices, and egg salad. Enjoy!
Here is the original recipe: