Monday, March 8, 2010

Truffled egg salad recipe with Eggland's Best

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I haven't yet found a way of cooking eggs that doesn't agree with me. I like eggs scrambled, poached and fried; hard-boiled, soft-boiled and in omelets; swimming in soup, dressing up fried rice, and whipped into meringues. You could say I'm pretty much a fan of the egg.

But pair a cooked egg with truffles and watch me go from a mere admirer to one of those screaming, crying, quivering, speaking-in-tongues fans you see in the footage of the Beatles' 1965 concert at Shea Stadium. Eggs with truffles take my breath away. Make me forget my name. Could convince me - maybe - to root for the Red Sox.

Which is why, when Eggland's Best gave me a dozen of their beautiful, nutrient-rich eggs as part of the Foodbuzz Featured Publisher program, I knew that I'd be making truffled egg salad.

I've already gone on ad nauseum about my obsession with truffles - the nine-course truffle dinner party last summer, the Oregon truffles that show up at the farmers' market in winter, the risotto with Oregon white truffle oil that makes me swoon. You know I like truffles. I've written a half-dozen truffle recipes in the past year, maybe more.

But let me assure you: This recipe is different. This is a recipe so simple, so elegant, and yet so otherworldly, you will make it the first time and think "How did I not know about this?" And you will immediately put it into rotation, as I have, for cocktail parties, pre-dinner nibbles, or general displays of spousal affection. Does my husband love me more because I make him truffled egg salad? He'll deny it. And yet, and yet, I think it's possible.

Don't worry if you can't afford actual fresh truffles. Neither can I, most of the time. The combination of truffle oil and truffle salt (a combination of sea salt and grated truffle, available at gourmet stores) give the egg salad enough truffle flavor. If you've got canned or fresh truffles, or truffle paste, feel free to add it in. Basically, when it comes to truffles in this egg salad, more is better.

Truffled egg salad
  • 1 dozen eggs, hard-boiled, peeled
  • 1/2 cup mayonnaise
  • 1/4 - 1/2 cup sour cream or creme fraiche
  • 3 Tbsp white or black truffle oil
  • 1/2 tsp truffle salt (or to taste - I tend to go heavy with salt, so start with 1/4 tsp first if you like things less salty)
  • grated fresh white or black truffle (optional; if you can afford it)
  • 2 Tbsp minced chives
Put the eggs in a large bowl and bash them with a potato masher until they're coarsely chopped. Add the mayonnaise, 1/2 cup of the sour cream or creme fraiche, and the truffle oil; mix until evenly blended. If it's not creamy enough, add more sour cream or creme fraiche, a tablespoon at a time, until you get the texture you want. Add the truffle salt, grated truffle if you're using it, and chives, and mix briefly.

Serve on toasted slices of baguette or crackers.


Kate @ Savour Fare said...

Oh I love egg salad. And I have both truffle oil and truffle salt at home. I'll have to try this. Thanks!

My Man's Belly said...

I love finding new ways to trick out egg salad. Creme fraiche and truffles - Woo Hoo!

Jenny said...

Oh good lord. There are few things I would love more than a truffled egg salad sandwich.

Kim at Rustic Garden Bistro said...

Hi Erika,

Just wanted to say thanks for friending me on FBF.

Love the truffled egg salad recipe! Might have to try a variation of that soon. Where do you get your truffles? I'm in Tustin, CA. So far, been unlucky obtaining the goods. Maybe another visit to Provence, France, is in order. ;-)

Hope you're enjoying the first day of spring as much as I am.


Erika Kerekes said...

@Kim - so glad to have run into you on Food Blog Forum!

Truffles are out of season now, but truthfully this egg salad is just as good with the combination of truffle oil and truffle salt. You should be able to find those at a gourmet store (any near Tustin? My SoCal geography is poor enough that I only sort of know where Tustin is). Or even maybe Whole Foods.

However, I am never one to say no to a trip to Provence!

Nour El-Zibdeh said...

Never had truffles before. The store I go to has them for $999 a pound.. never heard of truffle oil or salt either, maybe I should try them

Celia Soudry said...

BEST. EGG. SALAD. EVER!!!!!!!!! I can't wait to make this!! I might have to snag a truffle from you ;) THANKS!

Sippity Sup said...

Have you ever had truffled "scrambled" eggs in France? It is smooth like a milk shake, almost custardy. Slow-cooked with a dollop of creme fraiche, stirred and stirred to the mist amazing texture... then shaved with truffles. I have been trying for a decade to recreate those eggs at home. I have failed time after time. This post has reinvigorated my desire... GREG

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