Truffle Egg Salad Tea Sandwiches

By: The Local Palate
truffle egg salad jwb

This Truffle Egg Salad Tea Sandwich recipe is another wonderful addition to your afternoon tea ensemble. Not only is it photogenic but it tastes heavenly.

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Makes 16 sandwiches

  • 8 large hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 tablespoon mango chutney, plus more for garnish
  • 1 tablespoon shaved and chopped black truffles
  • 1 teaspoon high-quality white truffle oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • 4 slices square, firm olive bread or white country bread
  • 2 large eggs, boiled and sliced,
  • 1 teaspoon diced red pepper
  • Parsley leaves for garnish
  1. In a large bowl, mash eggs to a coarse consistency using a fork or a potato masher.
  2. Add mayonnaise, mango chutney, chopped truffles, truffle oil, salt, and pepper and mix thoroughly to combine. Adjust seasonings to taste.
  3. Cut crusts from bread. Spread egg salad in even layer to edges of each slice of bread.
  4. With a large, serrated knife, cut sandwiches into 4 equal squares.
  5. Garnish each square with a slice of egg, a small dollop of mango chutney, diced pepper, and parsley leaf.
  • Recipe By
    From Vlad Kogan, Le Salon, the Windsor Court, New Orleans

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