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.
recipe 
yields
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
Ingredients
steps
- In a large bowl, mash eggs to a coarse consistency using a fork or a potato masher.
- Add mayonnaise, mango chutney, chopped truffles, truffle oil, salt, and pepper and mix thoroughly to combine. Adjust seasonings to taste.
- Cut crusts from bread. Spread egg salad in even layer to edges of each slice of bread.
- With a large, serrated knife, cut sandwiches into 4 equal squares.
- Garnish each square with a slice of egg, a small dollop of mango chutney, diced pepper, and parsley leaf.
Date Published: 02.29.24
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Recipe By
From Vlad Kogan, Le Salon, the Windsor Court, New Orleans
