Truffled Egg Salad

1. 1

   Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water.

2. 2

   Bring to a boil.

3. 3

   Gently lower the eggs into the water and cook for 9 1/2 minutes.

4. 4

   Drain.

5. 5

   When cool enough to handle, peel the eggs.

6. 6

   In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow.

7. 7

   Season to taste with truffle salt.

8. 8

   Remove the crusts from the bread.

9. 9

   Toast the slices, then cut in half diagonally.

10. 10

    Rub each piece with the garlic clove, then spoon on the egg salad.

No additional tips available.