Truffled Egg Salad Food

TRUFFLED EGG SALAD TEA SANDWICHES

Steps:

• Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
• Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
• Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
• Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
• Cut the crusts from the bread and set aside for another purpose.
• Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES

Steps:

• Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
• Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
• Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
• Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.

TRUFFLED EGG SALAD

Steps:

• Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. Gently lower the eggs into the water and cook for 9 1/2 minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow. Season to taste with truffle salt.
• Remove the crusts from the bread. Toast the slices, then cut in half diagonally. Rub each piece with the garlic clove, then spoon on the egg salad.

ASPARAGUS EGG SALAD TEA SANDWICHES

Steps:

• Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.