Egg salad sandwiches are the ideal brunch sandwich on-the-go. They are always a favorite and easy to make. One of our favorite fast causal restaurants is Masterpiece Deli. Everything they do is fabulous! We had the honor to have this great restaurant at The bRUNch Run this past year in Denver. And what did they bring to refuel runners after the race, their famous White Truffle Egg Salad.
Chef Justin Brunson, of Masterpiece Delicatessen in Denver, drew on the classic pairing of truffles and eggs as his inspiration for this egg salad. Justin has shared his famous recipe with us!
8 large eggs
1/4 cup mayonnaise
1/4 cup minced red onion
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons high-quality white truffle oil, such as Blis (find online at blisgourmet.com)
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1. Put eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Remove from heat and let sit, covered, 12 minutes. Drain eggs in a colander, rinse with cold water until cool, and peel.
2. Mash eggs with remaining ingredients, leaving eggs a little chunky.
Get more brunch recipes in The bRUNch Run Cookbook.