TRUFFLED EGG SALAD

Growing up, my family didn’t celebrate many American holidays. We’d have Christmas and Chinese New Year, and if I were persistent enough we’d squeeze in a mini Thanksgiving.  School was the main place where I’d get most of my exposure to holiday traditions and Easter quickly became one of my favorites over the years.

A few reasons why Easter is awesome:

1.     The weather is usually amazing and not blistering cold.

2.     Peeps, Cadbury Eggs, and Jelly Beans. Enough said.

3.     While Santa is quite adorable, something about a big bunny passing out treats just makes everything a little cuter.

Oh yeah and then there’s the epic feasting and spending time with family and my personal favorite, making Easter eggs. I’d remember carefully dipping my eggs in the various colors of dyes but not before scribbling intricate designs using that magical wax crayon that comes in every egg-dipping packet. Then I’d meticulously arrange them in my basket, making sure that the best sides of the egg would face outwards. 

Then it’d sit there. I wouldn’t let anyone eat them and once they started to smell funny, my dad would “secretly” throw them away.  Now that I’m grown and stuff, I realized, – what a waste! All those delicious hard-boiled eggs that could’ve been transformed into something yummy, instead just rotted beneath their colorful shells.

I think the Easter bunny would’ve been ashamed.

So don’t waste your eggs this Easter. Instead, make something awesome out of them like this Truffled Egg Salad. It goes great in a sandwich or wrap but personally, I just like eating them with some crackers.  Simplicity at its finest.

TRUFFLED EGG SALAD

(makes about 2 cups)

·      6 hard-boiled eggs, chopped

·      1 TB Japanese mayo/regular mayo

·      1 TB Dijon Mustard

·      1 small avocado, cubed

·      1/6 small red onion, small diced

·      ½ lemon, juiced

·      1 tsp truffle oil

·      handful of parsley, chopped

·      1 tsp salt

·      1 tsp freshly ground pepper

In a large bowl, mix eggs, mayo, and mustard with a large fork. Mix well and add cubed avocado and onion.  Press the mixture against the bowl using the back of the fork to mash the ingredients together.

Drizzle with lemon juice and truffle oil and finish with fresh parsley and salt and pepper. Taste and adjust flavors as needed. (More lemon juice for acidity, more salt and pepper for taste, more truffle oil for a bolder flavor…)

Serve with crackers or sandwich in between bread for a nice lunch or snack. This salad can be stored in the fridge for up to a week.

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