White Truffle Egg Salad with Arugula

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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

Serves 2

Ingredients:

  • 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
  • Salt
  • Pepper

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Directions:

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.

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Add the onion, celery, mayonnaise, truffle oil, salt, and pepper.

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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:

http://www.myrecipes.com/recipe/white-truffle-egg-salad-50400000121004/

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One thought on “White Truffle Egg Salad with Arugula

  1. Pingback: Farm fresh egg salad | It's a Veg World After All

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