This isn’t your Grandmothers bland egg salad sandwich. This is a fancier, gourmet lunch meant to be served on dark rye or open face on crispy flat bread. The secret to taking this egg salad from blah to WOW is Neal Brothers new Truffle Mayo! This creamy spread is 100% natural and made with Free-run eggs.
The woodiness from the black truffle have the ability to enhance all other flavours it’s paired with, making every bite that much more satisfying.
1/4 cup of chopped fresh dill
1 scallion, thinly sliced
1 stalk of celery, thinly sliced
1 tbsp. of lemon juice
3 heaping tbsp. of Neal Brothers Truffle Mayonnaise
6 slices of dark rye bread or crisp breads
1 tsp. each of Sea salt and pepper
Begin by boiling the eggs for 10 minutes. Set aside to let cool completely.
Peel the shells and mash the eggs well with a fork. Add in all remaining ingredients and mix well. Serve spooned over toasted rye garnished with fresh dill.