Name: White Truffle Egg Salad (and Bacon) Sandwich
Prep time: 20 min
Total time: 20 min
Ingredients: 8 hard boiled eggs; 1/2 cup mayonnaise; 2 tbsp Dijon mustard; 1/4 cup red onion (diced); 2 tbsp capers (drained); 2 tbsp tarragon (fresh chopped); 1 1/2 tbsp white truffle oil; to taste salt and pepper; 8 slices whole grain bread (toasted); 4 pieces red leaf lettuce; 8 slices smoked bacon (cooked applewood)

Recipe Print Comments

Egg salad sandwiches are a very typical summer food, but I was in the mood for one the other day so I decided to make one that was a bit more hearty and appropriate for these cold winter months. White truffle oil seemed like the perfect accompaniment, and the tarragon and capers really help take this sandwich to the next level.

The flavors here really do combine flawlessly an make this some of the creamiest, zippiest most flavorful egg salad I have ever had – and it’s rich enough to satisfy when it’s cold outside. I used toasted whole wheat bread in this recipe because it’s what I had on hand – but i think a soft, toasted pretzel bun would be amazing as well.

White Truffle Egg Salad (and Bacon) Sandwich

Egg salad sandwiches are a very typical summer food, but I was in the mood for one the other day so I decided to make one that was a bit more hearty and appropriate for these cold winter months.

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Course: Brunch, Lunch

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: servings

Calories: 461kcal

Author: Ben Rayl

Ingredients

8 hard boiled eggs
½ cup mayonnaise
2 tablespoon Dijon mustard
¼ cup red onion - diced
2 tablespoon capers - drained
2 tablespoon tarragon - fresh chopped
1 ½ tablespoon white truffle oil
to taste salt and pepper
8 slices whole grain bread - toasted
4 pieces red leaf lettuce
8 slices smoked bacon - cooked applewood

Instructions

Put the eggs in a large bowl and use a pastry cutter to break them into small pieces. (If you don't have a pasty cutter, just chop them roughly with a knife before putting them in the bowl.)
Add the mayonnaise, Dijon, red onions, capers and tarragon and use a wooden spoon to mix it all together. Add the truffle oil, salt and pepper to taste and mix again to incorporate, then set aside.
Lay out four pieces of toasted bread and place a piece of lettuce and two slices of bacon on each one. Evenly distribute the egg salad on top of each piece of bread, then top with the remaining pieces of toast. Use a knife to quickly cut through each sandwich, halving them.