Truffle egg salad on toast

How Maurice does it

1. 1

   Place 6 eggs in a saucepan and cover with water. Bring to a boil and cook for 8-10 minutes until hard-boiled. Cool, peel, and halve the eggs.

2. 2

   Separate the egg yolks from the whites. Mash the yolks in a bowl with a fork.

3. 3

   Add 2 tbsp milk to the mashed yolks and mix well.

4. 4

   Chop the egg whites and add them to the bowl. Mix to combine.

5. 5

   Make the mayonnaise: In a tall pitcher, combine 1 egg yolk, 1 tbsp white wine vinegar, and 1 tsp yellow mustard. Blend with an immersion blender, slowly adding 200 ml olive oil until thick and emulsified.

6. 6

   Add the homemade mayonnaise to the egg mixture and stir well. Grate 20 g summer truffle over the salad and mix in. Season with salt and pepper.

7. 7

   Toast the bread slices until golden. Place on a cutting board.

8. 8

   Spoon the egg salad onto the toasted bread. Top with thinly sliced fresh truffle and drizzle with olive oil.

9. 9

   Serve immediately.