Ina Garten Truffled Egg Salad
320kcal
Ingredients
- 9 large eggs hard-boiled and peeled
- 1 1/2 tablespoons white truffle butter softened, or see notes for swaps
- 1/3 cup good mayonnaise such as Hellmann's or Duke's
- 2 tablespoons fresh chives minced, or scallion greens
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 slices ciabatta or whole grain bread toasted, optional
Method
- Steam the eggs for 13 minutes (or boil them your favorite way until fully firm), then chill in ice water for 10 to 15 minutes. Peel and pat dry.
- Separate the yolks from 2 of the eggs. In a medium bowl, mash those 2 yolks with the truffle butter using a fork until smooth.
- Put the 7 remaining whole eggs and the 2 reserved whites in a food processor. Pulse 5 or 6 times, just until coarsely chopped. Don't purée.
- Add the chopped eggs, mayonnaise, chives, salt and pepper to the yolk mixture. Fold gently until just combined.
- Chill for 20 minutes, taste and adjust the salt. Spread thickly on toasted bread and sprinkle with more chives, or serve on its own.
Nutrition
Serving2cupCalories320kcalCarbohydrates1gProtein14gFat29gSaturated Fat8gCholesterol420mgSodium430mgSugar1g
Notes
No truffle butter? Mix 1 1/2 tablespoons softened unsalted butter with 1/4 teaspoon white truffle oil and a pinch of salt, or use plain butter and season with truffle salt.
Storage: airtight in the fridge for 3 to 4 days. Do not freeze.
Inspired by Ina Garten's Truffled Egg Salad from Simply Ina (2026). Nutrition is for the egg salad without bread.