Mmm… This egg salad with truffle is so delicious that it should not be missed on the Easter table. Get truffle tapenade with real truffle (read the packaging carefully) or replace it with truffle oil with fresh truffle. Enjoy!
For 1 large portion
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 tablespoon full-fat yogurt
- 2 tablespoons truffle tapenade
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
Boil the eggs for eight minutes. Shock them under the cold tap and cool completely. Peel the eggs and chop (or mash) finely with an egg slicer, knife or fork.
Mix the chopped eggs in a bowl with the mayonnaise, truffle tapenade, parsley, yogurt and chives. Taste and season with salt and pepper.
Serve at room temperature with some bread or toast.
Source: Culy by culy.nl
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