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Truffled Egg Salad

Coming in clutch for all kinds of situations.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 71kcal

Ingredients

  • 6 large eggs

For the Dressing:

US Customary - Metric

Instructions

  • In a large saucepan, place cold eggs in bottom. Cover with cold water until at least 1 inch or 2 above the eggs. Cover saucepan with lid.
  • Bring to a full boil over medium-high heat. Turn off stove. Remove pan from heat. Let eggs sit in hot water for PRECISELY 12 MINUTES. Remove eggs from hot water with a slotted spoon and place in at least 4 cups heavily iced water. Leave in ice water until ice melts and eggs are fully cooled.
  • While eggs are cooling, whisk together all ingredients for the dressing in a small bowl until will combined.
  • Let eggs dry on paper towels. Peel all eggs and roughly chop. Toss together eggs and dressing in a medium bowl. Refrigerate until ready to serve.

Nutrition

Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 370mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg